Zimtsterne 11 Recipes

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ZIMTSTERNE



Zimtsterne image

During December, homes and bakeries in Switzerland are filled with the aroma of classic cookies like these "Zimtsterne." -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 5 dozen.

Number Of Ingredients 6

1 cup butter, softened
2 cups sugar
2 large eggs
3 ounces semisweet chocolate, melted and cooled
2-3/4 cups all-purpose flour
1/3 cup ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and chocolate. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Wrap dough in plastic wrap; refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Chill and reroll scraps if desired. , Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 24mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

ZIMTSTERNE (CINNAMON STARS)



Zimtsterne (Cinnamon stars) image

Edd Kimber creates a version of these German spiced cookies- they're chewy, crisp and similar to an almond macaroon

Provided by Edd Kimber

Categories     Treat

Time 45m

Yield Makes about 30

Number Of Ingredients 6

2 large egg whites
1 tsp lemon juice, plus zest 1 lemon
200g icing sugar, plus extra for dusting
250g ground almond
2 tsp ground cinnamon
1 tsp ground ginger

Steps:

  • Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks.
  • Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
  • To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
  • Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top - you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.

Nutrition Facts : Calories 78 calories, Fat 5 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein

ZIMTSTERNE



Zimtsterne image

Spicy German cookies.

Provided by Diana

Categories     World Cuisine Recipes     European     German

Time 46m

Yield 120

Number Of Ingredients 11

3 tablespoons butter
1 ½ cups white sugar
2 eggs
1 egg yolk
1 teaspoon lemon juice
2 ⅓ cups all-purpose flour
2 ½ teaspoons baking powder
1 ¼ teaspoons ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup finely chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
  • Cream the butter, sugar, 2 eggs, egg yolk and lemon juice together until fluffy.
  • Combine the flour, baking powder, cinnamon, salt and nutmeg. Add the flour mixture to the creamed mixture and stir in the chopped nuts.
  • On a lightly floured cloth-covered board roll the dough, 1/3 at a time, to 1/16 inch thick. Cut with a 1 inch star shaped cookie cutter. Place cookies on the prepared baking sheets. Brush the tops of the cookies with the remaining egg white, beaten until frothy.
  • Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
  • Variations: Food coloring may be added to the egg white used to brush the tops of the cookies. Two cookies may be put together to form snowflakes with dabs of confectioners' sugar icing made with 1 cup confectioners' sugar, 1/2 teaspoon vanilla and 1 to 1 1/2 tablespoons cream.

Nutrition Facts : Calories 26 calories, Carbohydrate 4.5 g, Cholesterol 5.6 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 18.3 mg, Sugar 2.5 g

PERFECT CINNAMON STARS



Perfect Cinnamon Stars image

Provided by Barbara

Categories     Dessert     Snack

Time 4h20m

Number Of Ingredients 7

400 g Almonds
390 g Sugar
3 Egg Whites
12 g Cinnamon (Ceylon Cinnamon preferred)
some Lemon zest (optional)
2 Egg Whites
250 g confectioners sugar or: 5 times the weight of the egg whites for a perfect result

Steps:

  • Put all dough ingredients into a large bowl.
  • Mix the ingredients by hand or mixer until you have a nice dough.
  • Shape the dough into a somewhat flat rectangular shape, cover it (i.e. with beeswax cloth in silicone bag or container) and put it into the fridge.
  • Let the dough rest for at least 6 hours or overnight, then continue with making the icing.
  • Prepare the icing: For a perfect icing, weigh the egg whites and use 5 times this weight for the confectioner's sugar.
  • Start by mixing the egg whites.
  • When the egg whites are fluffy and shiny, add ⅓ of the confectioner's sugar and mix.
  • Repeat until the entire sugar is in the icing.
  • Take the dough out of the fridge and roll it out on a board that will fit into your freezer.
  • Spread the icing onto the rolled dough, make sure it is even and not too thick.
  • Put the remaining icing aside, you will need it later.
  • Put the iced dough into the freezer for two hours.
  • After two hours, take it out and start cutting the cookies as described next.
  • Use a medium size star cookie cutter and dip it into a small bowl of water. Then make sure excess water is absorbed by a kitchen towel (see video if that's unclear).
  • Cut a star out of the frozen dough and place it onto the baking sheet by carefully tapping the cutter onto the sheet until the cookie falls off.
  • The remaining dough (leftover from the cuttings) can be kneaded and rolled again, then spread the remaining icing on it and repeat as before.
  • Let the cookies dry for two hours.
  • Preheat the oven to 180°C / 350°F (a little lower than in the video) and bake for about 8 minutes.
  • You know that the cinnamon stars are ready when you can lift them from the baking sheet.
  • Don't let the frosting bake to a tan.
  • Let the cookies cool, then store them in an airtight container.

CINNAMON STARS: ZIMTSTERNE (GERMANY)



Cinnamon Stars: Zimtsterne (Germany) image

These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 2 dozen stars

Number Of Ingredients 5

15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)

Steps:

  • Sift the confectioners' sugar.
  • Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  • Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
  • Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  • Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  • Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

ZIMTSTERNE (CINNAMON STAR COOKIES)



Zimtsterne (Cinnamon Star Cookies) image

Zimtsterne (cinnamon stars) are maybe THE traditional German Christmas cookies. Everyone loves these little treats. But many don't like to make them, because the sticky dough can be a bit tricky while cutting the stars. But if you take the time to make them, it is more than worthwhile all the work. They are heavenly. If you have tasted the first you can't stop eating them. And christmas without Zimtsterne? NEVER! They are a must.

Provided by Thorsten

Categories     Dessert

Time 52m

Yield 40 cookies

Number Of Ingredients 9

300 g almonds, finely grounded
100 g caster sugar, siefted
50 g flour
2 teaspoons cinnamon
2 egg whites (see note on egg size)
1 egg white
1 dash salt
200 g caster sugar, siefted
milk

Steps:

  • In a bowl mix dry ingredients for dough.
  • Add egg whites and knead until a still sticky dough is formed.
  • Wrap into cling film and put into the fridge for at least one hour. I always leave it in the fridge for 2 - 4 hours.
  • Near the end of cooling time preaheat oven (170 C) and make meringue glaze.
  • For meringue glaze beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
  • The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the dough and not running down.
  • Add just a little milk to get the right consistency. Depending on the egg white you may need about 1 to 3 tablespoons.
  • Line out baking trays with parchment paper.
  • Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film. The dough sould be a bout 1 cm thick.
  • Method ONE for making cinnamon stars (easy way): Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
  • Method TWO for making cinnamon stars (tricky way): After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. These are available in Germany. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
  • Bake the cookies for about 10 - 12 minutes. Watch them carefully, because the meringue should not be browned.
  • Take them out and let cool completely. Store them in airtight container. The cookies get better and better, because the flavours blended over time, but I you have to find a good hidout.
  • NOTE on egg size: egg size is important here, because it determines the stickyness. My recipe is based on an egg size of 54 - 63 g per egg.
  • Custom yield is a guess.
  • Time to make does NOT include cooling time.

Nutrition Facts : Calories 85.9, Fat 4.5, SaturatedFat 0.3, Sodium 37, Carbohydrate 10.4, Fiber 1, Sugar 7.9, Protein 2.2

HAZELNUT-ALMOND ZIMTSTERNE



Hazelnut-Almond Zimtsterne image

These nutty, nicely spiced cutouts dusted with sugar are a German tradition. Serve them with cups of tea or coffee for dunking.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 6-1/2 dozen.

Number Of Ingredients 8

1-1/2 cups unblanched almonds
3/4 cup hazelnuts
2 large egg whites, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar, optional

Steps:

  • Toast almonds and hazelnuts; cool completely. Place nuts in a food processor; cover and process until finely ground., In large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine the nut mixture, flour, cinnamon and nutmeg; fold into egg whites. Cover and refrigerate for 1 hour., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° until edges are lightly browned, 9-11 minutes. Remove to wire racks to cool. If desired, sprinkle with confectioners' sugar.

Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

GERMAN CINNAMON STARS (ZIMTSTERNE)



German Cinnamon Stars (Zimtsterne) image

Provided by Gil Marks

Categories     Cookies     Mixer     Nut     Dessert     Bake     Rosh Hashanah/Yom Kippur     Fall     Kosher     Hazelnut     Cinnamon     Party     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes about thirty-six 2-inch cookies

Number Of Ingredients 7

1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
1 teaspoon ground cinnamon
3/4 teaspoon grated lemon zest
1/4 cup egg whites (about 2 large)
Pinch of salt
1 1/2 cups confectioners' sugar
About 1/2 cup additional confectioners' sugar for rolling

Steps:

  • 1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
  • 2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
  • 3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.
  • 4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.

ZIMTSTERNE [11]



ZIMTSTERNE [11] image

Categories     Cookies     Nut     Christmas

Yield 108-120 Cookies

Number Of Ingredients 11

3 tablespoons butter
1 1/2 cups white sugar
2 eggs
1 egg yolk
1 teaspoon lemon juice
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup finely chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets. Cream the butter, sugar, 2 eggs, egg yolk and lemon juice together until fluffy. Combine the flour, baking powder, cinnamon, salt and nutmeg. Add the flour mixture to the creamed mixture and stir in the chopped nuts. On a lightly floured cloth-covered board roll the dough, 1/3 at a time, to 1/16 inch thick. Cut with a 1 inch star shaped cookie cutter. Place cookies on the prepared baking sheets. Brush the tops of the cookies with the remaining egg white, beaten until frothy. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.

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  • Preheat the oven to 250 degrees F (do not turn on the fan, it can cause the egg white topping to brown before the cookies are done). Place the rack on the bottom rung of the oven.
  • Beat the egg whites in a medium-sized bowl until soft peaks form (be careful not to over-beat the egg whites or the frosting/glaze won't turn out right). Sift the powdered sugar and stir it into the egg whites until combined. Reserve 2 generous, heaping tablespoons of the egg white mixture for the glaze.
  • Add the nuts, cinnamon, vanilla sugar and salt and beat until the dough comes together in a fairly stiff but pliable mass. If it's too soft to work with add a few more ground nuts and powdered sugar. (If the dough is too sticky, add a little more nut flour.)
  • Press/roll the dough onto a non-stick surface sprinkled with powdered sugar to a thickness of about 1/3 inch. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a lined or non-stick cookie sheet. Form the scraps of dough into a ball, roll it out again and cut cookies out of the remaining dough.Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies. (*SEE NOTE)Place the sheet on the bottom rack of the oven. Bake the Zimtsterne for about 30 minutes or until set. Then open the oven door just a crack and let the cookies sit for another 10-15 minutes to further dry out. Then transfer them to a wire rack to cool completely. The cookies can be stored in a dry, airtight container in a cool place for at least 2 weeks.


ZIMTSTERNE AUTHENTIC RECIPE | TASTEATLAS
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ZIMTSTERNE - GOOD HOUSEKEEPING
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  • Whizz the hazelnuts in a food processor until finely ground (don’t over-work them or they will get greasy).
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HOW TO MAKE ZIMTSTERNE: A TRADITIONAL GERMAN HOLIDAY COOKIE
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ZIMTSTERNE RECIPE | MYRECIPES
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  • Beat egg whites (at room temperature) until soft peaks form; gradually add sugar, cinnamon, and lemon rind, beating until stiff peaks form. Remove 1/2 cup meringue, and set aside. Fold almonds, flour, and salt into remaining meringue.
  • Roll small amounts of dough at a time to 1/4-inch thickness on a heavily floured surface. Cut with a floured star-shaped cutter. Place cookies 2 inches apart on greased cookie sheets. Frost each cookie lightly with reserved meringue. Bake at 300° for 20 to 30 minutes. Remove from cookie sheets, and cool completely on wire racks.


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