German Cinnamon Stars
Bake traditional German cinnamon stars, also known as Zimtsterne! These soft and chewy almond biscuits, flavoured with cinnamon and topped with a sweet meringue icing, are a true Christmas favourite.
Cookies
Tools
Ingredients
- 2 egg whites
200 g icing sugar
1 tsp lemon juice
300 g finely ground almonds
2 tsp ground cinnamon
1 tsp vanilla sugar
1 pinch of salt - Finely ground almonds or icing sugar
Follow these steps
- Assemble the Ankarsrum Assistent Original with the beater bowl and balloon whisks.
- Whisk the egg whites until soft peaks form. Gradually add the icing sugar, whisking continuously until the meringue is thick and glossy. Add the lemon juice.
- Set aside approximately 100 ml of the meringue for the icing.
- Mix the ground almonds, cinnamon, vanilla sugar and salt in a separate bowl. Gently fold the mixture into the remaining meringue until a firm, slightly sticky dough forms.
- Chill the dough in the fridge for approximately 30 minutes.
- Preheat the oven to 150°C (conventional oven, top and bottom heat).
- Roll out the dough to a thickness of approximately 8–10 mm on a surface lightly dusted with finely ground almonds or icing sugar.
- Cut out star shapes using a biscuit cutter and place them on a baking tray lined with baking parchment. If the dough sticks, dip the cutter in water or icing sugar between cuts.
- Spread a thin layer of the reserved meringue over each star.
- Bake for approximately 10–12 minutes. The icing should remain white, and the biscuits should still be soft in the centre. Zimtsterne should not become hard or brown.
- Leave the biscuits to cool completely on the baking tray.
- Tip: Zimtsterne often taste even better after a day or two, once the flavours have developed and the biscuits have had time to settle. Store in an airtight container.
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