There’s a quiet joy in baking that only deepens during Advent. As the days grow shorter and the scent of pine and spice fills the air, I find myself drawn to the kitchen, where tradition and memory come alive in the form of cookies. Among the many festive treats I prepare, Zimtsterne, a Cinnamon Almond cookie that is shaped as a star.
These snowy-topped Almond cookies are a staple of German Christmas baking, and no holiday cookie tin feels complete without them. Baking those cookies holds a special place in my heart.
What I love most about Zimtsterne is their simplicity. With just a handful of ingredients, they come together quickly, yet their flavor is rich and unmistakably festive. The combination of ground almonds and cinnamon evokes cozy evenings by candlelight, while the glossy white glaze adds a touch of elegance. And whether I use almond liqueur for a grown-up twist or almond extract for a family-friendly version, the result is always a cookie that tastes like Christmas.
Ingredients (2 baking sheets):
• 4 cups ground almonds
• 2 cups powdered sugar
• 2 eggs (only the whites are used)
• 2 tsp ground cinnamon
• 1 tbsp almond extract or 2 tbsp almond liqueur
• Flour for dusting the work surface
For the glaze:
• 1 cup powdered sugar
• 1 egg white
Step-by-Step Preparation
Step 1: Separate the Eggs
Begin by separating the two eggs, placing the yolks and whites into separate bowls. For this recipe, we’ll only need the egg whites. Don’t discard the yolks—save them for another holiday favorite like Engelsaugen (thumbprint cookies), which pair beautifully with Zimtsterne on a cookie platter.
Step 2: Make the Dough
In a large mixing bowl, combine the ground almonds and powdered sugar. Stir them together until evenly mixed. Then add the egg whites, cinnamon, and almond syrup (or liqueur). Using a hand mixer or stand mixer with a dough hook, knead the mixture until a smooth, cohesive dough forms. It should come together into a soft, fragrant ball. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to firm up.
Step 3: Prepare the Glaze and preheat Oven
While the dough chills, preheat your oven to 150°C (300°F) for convection or 170°C (340°F) for conventional heat. Line a baking sheet with parchment paper. For the glaze, separate another egg and beat the egg white until stiff peaks form.
Gradually add the powdered sugar and continue beating until the mixture is glossy and the sugar has dissolved completely.
Step 4: Roll and Cut the Cookies
Lightly dust your work surface with flour to prevent sticking. Remove the chilled dough from the fridge and roll it out to about 1 cm (½ inch) thickness. Using a star-shaped cookie cutter, cut out as many cookies as you can, gathering and re-rolling the scraps as needed.
Step 5: Glaze and Bake
Place the stars on the prepared baking sheet. Using a pastry brush, gently coat each cookie with a thin layer of the meringue glaze. Bake the Zimtsterne for about 10 minutes. Keep a close eye on them—the edges should just begin to turn golden. If they bake too long, they’ll become hard as they cool. Once out of the oven, let them cool completely before storing.
These cinnamon stars are a joy to make and even more delightful to share. Their snowy tops and warm spice make them a visual and flavorful highlight of any Advent celebration. I love gifting them in little paper-lined tins or offering them to friends who stop by for a cup of tea. And every time I bite into one, I’m transported back to my childhood kitchen in Bavaria, where my mother and sisters and I would bake tray after tray, humming carols and dusting everything in powdered sugar.
Zimtsterne: Cinnamon Cookie Stars
Ingredients
- For the Dough:
- • 4 cups ground almonds
- • 2 cups powdered sugar
- • 2 egg whites (from 2 eggs)
- • 2 tsp ground cinnamon
- • 1 tbsp almond extract (or 2 tbsp almond liqueur)
- • Flour for dusting
- For the Glaze:
- • 125 g powdered sugar
- • 1 egg white
Instructions
- Separate the eggs.
- Use only the egg whites for the dough. Save the yolks for other recipes like Engelsaugen.
- Make the dough: Mix ground almonds and powdered sugar in a bowl. Add egg whites, cinnamon, and almond syrup. Knead with a mixer until a smooth dough forms. Wrap in plastic and chill for 30 minutes.
- Prepare the glaze with powdered sugar and egg white.
- Preheat oven to 150°C (300°F) convection or 170°C (340°F) conventional.
- Line baking sheets with parchment.
- Beat 1 egg white until stiff, then add powdered sugar and beat until smooth.
- Roll and cut.
- Dust your work surface with flour.
- Roll out dough to 1 cm thickness.
- Cut out stars with a cookie cutter.
- Glaze and bake.
- Place stars on baking sheet. Brush lightly with glaze.
- Bake for 10 minutes until edges are just golden.
- Cool completely before storing.
