Zimtsterne Cinnamon Stars Recipes

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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

CINNAMON STARS (ZIMTSTERNE)



Cinnamon Stars (Zimtsterne) image

Known as zimtsterne in Germany, these festive star-shaped cookies are made from a nut meringue that's rolled and cut, then iced with a mixture of egg white and sugar before baking. Tuck a few into a waxed paper envelope and tie it with a red twine bow for a sweet presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 7

1 1/2 cups raw almonds
1 1/2 cups confectioners' sugar, plus more for dusting
1 1/2 teaspoons ground cinnamon
1 teaspoon finely grated lemon zest
2 large egg whites
1/8 teaspoon kosher salt
1 teaspoon water

Steps:

  • In a food processor, pulse almonds with 1/2 cup confectioners' sugar until finely ground, about 1 minute (do not grind into a paste). Add cinnamon and zest, and pulse twice.
  • In a separate bowl, whisk egg whites and salt with an electric mixer at medium speed until stiff peaks form. Gradually whisk in remaining 1 cup confectioners' sugar. Continue to whisk until meringue is glossy and stiff, but not dry, 15 to 20 minutes. Transfer 1/3 cup meringue to a small bowl. Add remaining meringue to mixture in processor, and pulse just until dough comes together. Place dough on parchment lightly dusted with confectioners' sugar; pat into a disk, and chill 30 minutes.
  • Preheat oven to 300 degrees, with racks in middle and upper thirds. Dust top of dough lightly with confectioners' sugar, top with parchment, and roll to 1/4-inch thickness. Cut dough using a 1 1/2-inch star-shaped cutter, and transfer to parchment-lined baking sheets. Dip cutter into confectioners' sugar frequently to prevent dough from sticking. Reroll scraps, and cut more shapes.
  • Stir the water into reserved meringue; brush mixture generously over tops of stars using a small paintbrush. Bake, rotating sheets halfway through, until firm when gently pressed, but not hard and dry, 10 to 12 minutes. Let cookies cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.

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.

ZIMTSTERNE, CINNAMON STARS



Zimtsterne, Cinnamon Stars image

These are typical christmas cookies in Switzerland. I got the recipe while doing an exchange year in Switzerland. They are good anytime of the year though!!!

Provided by Aimee34

Categories     Dessert

Time 35m

Yield 50 cookies, 20-25 serving(s)

Number Of Ingredients 6

3 large egg whites
1 pinch salt
250 g powdered sugar
1 1/2 tablespoons cinnamon (or a little more, if you want)
1/2 tablespoon lemon juice
350 g ground almonds

Steps:

  • Beat egg whites with salt until stiff.
  • Add the powdered sugar and mix.
  • Keep 1 dl of the mixture as frosting.
  • Add the rest of the ingredients and mix well.
  • Roll the dough out in a ziploc bag, that's cut open (cut the two side seams so the two parts are held together only at the bottom) Cut out stars or whatever other shapes you want.
  • Bake for 3-5 minutes in a preheated oven at 450°F.
  • When cookies are still warm, dip one side of cookies in frosting.

Nutrition Facts : Calories 260.8, Fat 8.9, SaturatedFat 0.7, Sodium 16.7, Carbohydrate 43.8, Fiber 2.3, Sugar 40.1, Protein 4.3

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

CINNAMON STARS (ZIMTSTERNE)



Cinnamon Stars (Zimtsterne) image

Provided by Mimi Sheraton

Categories     dessert

Time 40m

Yield 72 cookies

Number Of Ingredients 6

3 egg whites
1 1/4 cups granulated sugar
3 teaspoons cinnamon
1 1/2 pounds unblanched almonds, grated or finely ground
1 teaspoon brandy
Extra-fine granulated sugar for pastry board

Steps:

  • Preheat oven to 300 degrees.
  • Butter one or two large cookie sheets.
  • Beat egg whites and as they begin to foam and stiffen, gradually beat in sugar. Continue beating until whites form stiff peaks that retain the mark of a knife blade. Set aside half a cup of the whites.
  • Sprinkle remaining whites with cinnamon, one and a half cups of almonds and vanilla extract or brandy.
  • Stir together gently but thoroughly. Mixture should be thick and fairly solid. Add more almonds if dough is too sticky to be rolled.
  • Sprinkle pastry board with sugar and roll out dough to onefourth inch thickness. Cut into star shapes with a small cookie cutter.
  • Arrange on buttered baking sheet and brush top of each cookie with a little of the reserved egg whites. Bake in preheated oven about 20 minutes or until golden brown.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 4 grams, TransFat 0 grams

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