Cinnamon Stars
These classic Cinnamon Stars are a must-have for the Christmas season. Crispy on the outside and moist on the inside, with an intense cinnamon flavor and a delicate lemon note.
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Introduction
The scent of freshly baked Cinnamon Stars is inextricably linked with the Christmas season in Germany. These traditional cookies are far more than just a sweet treat; they are a piece of German culture and childhood memory, passed down from generation to generation. Their origins date back centuries, and the simple yet refined recipe has hardly changed over time. Cinnamon Stars are the epitome of German Christmas baking: delicately crisp on the outside, wonderfully moist on the inside, and filled with the spicy aroma of cinnamon, complemented by a subtle lemon note. They embody the coziness and warmth of the festive season and are an integral part of every Christmas cookie platter. Their preparation is a loving ritual that brings families together and enhances the anticipation of Christmas. When you bake these typical German delicacies, you not only bring a delicious dessert to the table but also a piece of culinary heritage and festive cheer into your home.
Ingredients
- 3 Stück egg whites
- 250 g powdered sugar
- 400 g ground almonds
- 2 TL cinnamon (ground)
- 1 Prise salt
- 1 EL lemon juice
- 1 EL lemon zest
- nach Bedarf flour (for dusting)
Instructions
- Whip the egg whites with a pinch of salt until very stiff. Gradually add the powdered sugar and continue beating until a shiny, firm meringue forms.
- Set aside about 3-4 tablespoons of the meringue for the glaze. This amount will be used later to coat the cinnamon stars.
- Carefully fold the ground almonds, cinnamon, lemon juice, and lemon zest into the remaining meringue until everything is well combined and a pliable dough forms.
- Roll out the dough between two lightly floured sheets of parchment paper to about 1 cm thick. Cut out stars using cinnamon star cutters and place them on a baking sheet lined with parchment paper.
- Stir the reserved meringue with the lemon juice until smooth and spread it over the cut-out stars. Preheat the oven to 150°C (300°F) top/bottom heat.
- Bake the cinnamon stars in the preheated oven on the middle rack for about 12-15 minutes. They should be lightly browned at the edges but still soft inside.
- Remove the cinnamon stars from the oven and let them cool completely on a wire rack. Only after they have completely cooled are they firm enough to serve. Optional: Store in an airtight container.
Nutrition
Tips & Variations
- Use freshly ground cinnamon for the most intense flavor.
- Substitute a portion of the almonds with hazelnuts for a different flavor.
- Bake them a day in advance so the flavors can fully develop.
- Do not overbake, otherwise they will become hard and dry.
- Serve them with coffee, tea, or mulled wine.
Frequently Asked Questions
- Why do my Cinnamon Stars turn hard after baking?
- Cinnamon Stars often become hard if they are left in the oven for too long. Make sure they are only lightly browned at the edges and still appear soft inside.
- Can I prepare the cinnamon glaze differently?
- Yes, you can substitute the lemon juice in the glaze with a little water or rum to adjust the flavor.
- How long do Cinnamon Stars last and what is the best way to store them?
- When stored in an airtight container in a cool, dry place, Cinnamon Stars will stay fresh and delicious for up to 3-4 weeks.
- Can I make Cinnamon Stars without a star-shaped cookie cutter?
- Yes, you can simply cut the dough into small squares or use a round cookie cutter if you don't have a star shape.