Cinnamon stars, also known as Zimtsterne are traditional German Christmas cookies made with grounded nuts (hazelnuts or Almonds) and cinnamon powder. Unlike other cookies, there is no flour in cinnamon stars. It could be a little messy and difficult to make due to the stickiness of the dough, but once baked, they’re heavenly!
2 egg whites (3 if small)
Pinch of salt
175g/7ozs icing sugar
225g/9ozs ground hazelnuts
2 teaspoons cinnamon
Grated zest of 1 lemon
1tsp lemon juice
- Line a baking tray with parchment paper and keep it aside.
- In a bowl, beat the egg whites with an electric mixer until just starting to stiffen. Then add the lemon juice, icing sugar and pinch of salt and beat again until it holds soft peaks.
- Set aside about 1/3 of the meringue mix to glaze the stars before baking
- Gently mix in ground hazelnuts, cinnamon and zest into the remaining meringue mixture to form a sticky but firm dough.
- Take two pieces of waxed baking sheets. Generously sprinkle icing sugar on one of the sheets and place the dough on top of it. This is to prevent the dough from sticking to the paper. Then dust the top of the dough with icing sugar too. Now cover it with the other waxed sheet and roll out the dough between both the sheets. It’s less messy and really easy to roll the sticky dough when you use waxed papers.
- When the dough is rolled to about 5cm thick, remove the top sheet and cut into star shapes using a star shaped cutter.
- Place on lined trays and bake in preheated oven 175°C/350°F for 10 minutes or until set
- Spread a thin layer of reserved meringue on each star baking for further 5 mins to set meringue
- Remove from the oven and allow to cool before storing in an airtight container