Cinnamon Stars (Zimtsterne) German Christmas Cookies

Recipe by Andolisa
READY IN: 1hr 40mins


  • 3
    large eggs
  • 350
    g icing sugar, for the dough (powdered sugar, and some more icing or regular white sugar to sprinkle the surface you work on with,)
  • 1
    tablespoon lemon juice
  • 1
    teaspoon ground cinnamon
  • 400
    g ground almonds (this is a big issue, you can't let them get gummy. I guess in some places you can buy them already g)
  • baking paper or parchment paper


  • Separate egg yolks from whites and beat whites until stiff peaks form.
  • Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
  • Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
  • Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
  • Cover the dough and let it rest in the fridge for about an hour.
  • Sit down, relax and have a cup of tea.
  • After an hour fetch the dough from the fridge.
  • Preheat the oven to Gas Mark 3/160C/320°F.
  • Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
  • Cut the stars with a star shaped (yes, indeed!) cookie cutter.
  • Put the stars on the lined baking sheet.
  • Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
  • Now brush the cookies with the topping and bake them for about 8 minutes.
  • Cool on the baking sheet.
  • Store in an air-tight tin.
  • The cookies should keep for about two weeks.