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Zimtsterne (cinnamon stars) laid out as the Big Dipper, with the word Zimtsterne spelled out in cinnamon (zimpt) sticks.

Zimtsterne - Cinnamon Stars

These are a lovely cookie that taste like marzipan marshmallows when they are fresh. Over time they become a bit more chewy, but no less delicious. This is an excellent cookie to prepare ahead, as they age well. The only downside to this is they are so delicious that in 2021, I personally ate 60% of all Zimtsterne prepared.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 60 Cookies
Course: Confections, Cookies
Cuisine: Germany
Ingredients Equipment Method

Ingredients
  

Meringue
  • 4 Egg whites Whipped to soft peaks
  • 300 gr Icing sugar
Dry ingredients
  • 1 1/2 tbsp Cinnamon
  • 300 gr Almond or Hazelnut flour
Binding
  • 1 Tbsp Kirsch or 1/2 Tbsp Lemon juice (I use ice wine)

Equipment

  • Egg beater
  • Bowl
  • Star shaped cookie cutter
  • Cookie sheet
  • Paintbrush

Method
 

  1. Beat egg whites to soft peaks
  2. Beat in the icing sugar
  3. Set aside 1/4 of the meringue for icing the cookies before baking
  4. Blend the cinnamon into the nut flour
  5. Fold the dry mixture into the meringue
  6. Blend in the Kirsch or Lemon juice
Forming the cookies
  1. Roll the dough out and cut into stars (plain stars are easier to release)
  2. Paint the stars with the reserved meringue
Cooking
  1. Preheat the oven to 250º
  2. Bake the cookies on the bottom rack of the oven for 30 - 35 minutes - resist deciding that they should not be soft. These are best at a chewy texture.
  3. Use a second cookie sheet on the rack above to help keep the icing from browning