If marzipan was a cinnamon cookie

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

I love Marzipan. In December each year, Dad would go to Notte’s Bon Ton Bakery on Granville (where it still was)

Zimtsterne – Cinnamon Stars

If marzipan was a cinnamon cookie

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Prep Time: 1

Cook Time: 20

Course: Confections, Cookies

Cuisine: Germany

Servings: Cookies

Equipment

Egg beater
Bowl
Star shaped cookie cutter
Cookie sheet
Paintbrush

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)

Instructions

Beat egg whites to soft peaks
Beat in the icing sugar
Set aside 1/4 of the meringue for icing the cookies before baking
Blend the cinnamon into the nut flour
Fold the dry mixture into the meringue
Blend in the Kirsch or Lemon juice

Forming the cookies

Roll the dough out and cut into stars (plain stars are easier to release)
Paint the stars with the reserved meringue

Cooking

Preheat the oven to 275º
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.
Use a second cookie sheet on the rack above to help keep the icing from browning

Notes

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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