GERMAN CINNAMON STARS (ZIMTSTERNE)
Provided by Gil Marks
Categories Cookies Mixer Nut Dessert Bake Rosh Hashanah/Yom Kippur Fall Kosher Hazelnut Cinnamon Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about thirty-six 2-inch cookies
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- 2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
- 3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.
- 4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.
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Md Hanif Islam
[email protected]These cookies are so good! I can't stop eating them.
Shahily Begum
[email protected]I had a hard time finding anise extract, but I finally found it at a specialty grocery store. It was worth the effort, because these cookies are delicious!
Antonio Wells
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
Demontae Carero
[email protected]I've been making these cookies for years and they're always a favorite. They're a must-have for my holiday baking list.
SUNDAY MALACHY
[email protected]These cookies are the perfect holiday treat! They're festive, delicious, and easy to make.
Dange Pranaityte
[email protected]I'm allergic to nuts, so I substituted ground almonds for the ground hazelnuts. The cookies turned out great!
raza abbasi
[email protected]These cookies are so beautiful! I love the way the cinnamon sugar sparkles on top.
Shannon Mckenzie
[email protected]I'm not usually a fan of anise, but I really enjoyed these cookies. The anise flavor was subtle and not overpowering.
Prosper O
[email protected]These cookies were a huge hit at my holiday party! Everyone loved them.
Nawaz Jamali
[email protected]These cookies were a bit too dry for my taste. I think I'll try adding a little more butter next time.
Mason Davis
[email protected]I love the unique flavor of these cookies! The cinnamon and anise are a perfect combination.
Tolulope Onakoya
[email protected]I used a gluten-free flour blend and the cookies turned out great! I was so happy to be able to enjoy these cookies without worrying about gluten.
amir gulzar
[email protected]These cookies were a bit time-consuming to make, but they were worth it! They're so delicious and festive.
Santosh Dhakal
[email protected]I had a lot of trouble getting the dough to the right consistency. It was too sticky at first, but then I added too much flour and it became too dry.
Babita Giri
[email protected]These cookies were a bit too sweet for my taste, but they were still good.
Wahid Gul
[email protected]I've made these cookies several times now and they're always a hit! They're so easy to make and they taste delicious.
Veronica Sepulveda
[email protected]These Zimtsterne turned out beautifully! They were crispy on the outside and soft and chewy on the inside, with the perfect balance of sweetness and spice.