PERFECT CINNAMON STARS
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)
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
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 (GERMANY)
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
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 (GERMAN CINNAMON STAR COOKIES) RECIPE
This traditional German recipe for zimtsterne, or cinnamon star cookies, taste like a macaroon and is a must for the Christmas cookie platter.
Provided by Jennifer McGavin
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- In a large bowl or stand mixer, beat the egg whites until soft peaks form.
- Add the confectioners' sugar 1/2 cup at a time, beating for 1 minute between each addition. Continue beating for 5 minutes after the last addition. The mixture should be very stiff, like the icing used to hold a gingerbread house together.
- Remove 1/2 cup of this meringue mixture and set aside for icing.
- Fold the raw almond meal and cinnamon into the larger portion of meringue. Add the Kirschwasser, if you are using it, and incorporate. Chill the dough for about 1 hour.
- Using ample confectioners' sugar on your baking board or clean countertop, pat the dough into a square and roll out to 1/2-inch thick (or 1 centimeter).
- Cut out stars with a cookie cutter that has been dusted with confectioners' sugar. Dust the cookie cutter between each cut.
- Place stars on a nonstick cookie sheet or a cookie sheet lined with parchment paper.
- Brush or spread the reserved meringue icing on each star, working it out to all the points.
- Let the stars dry overnight (about 24 hours, if you can). An oven is a good place if you don't forget they are there and heat for something else.
- The next day, heat the oven to 325 F. Bake each tray for 10 to 15 minutes. This is to dry out the cookies a little more and bake the egg whites. Try to remove the cookies before the icing turns brown, although a little brown tint can look nice.
- Remove the cookies from the baking sheet and let them cool completely on a wire rack before storing in a covered container in a dry place at room temperature.
Nutrition Facts : Calories 278 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 17 mg, Sugar 28 g, Fat 14 g, ServingSize 42 cookies (14 servings), UnsaturatedFat 0 g
GERMAN CINNAMON STARS (ZIMTSTERNE)
These German Cinnamon Stars are a delicious holiday treat. Made from cinnamon and ground almond - with no flour at all - these cookies come out sweet and chewy. They are topped with a simple, sweet icing glaze!
Provided by Recipes From Europe
Categories Desserts
Time 35m
Number Of Ingredients 5
Steps:
- Separate the eggs and beat the egg whites in a medium-sized bowl until stiff. The egg white is stiff enough when you can turn over the bowl and the egg white doesn't move.
- Sift in the powdered sugar and fold it in carefully with a spatula. Remove approximately 2-3 tablespoons of the mixture and set it aside in a small bowl.
- Add the ground almonds, cinnamon, and vanilla extract into the bowl and mix carefully with your spatula. You can use your hands towards the end.
- Place the dough in the fridge for 30 minutes (optional). This will make it easier when it comes to rolling out the dough in the next step.
- Preheat the oven to 300 degrees Fahrenheit and line your baking sheets with parchment paper.
- Place some powdered sugar on the surface and roll out the dough until it is approximately 1/4 inch thick. Cut out the stars with your star-shaped cookie cutter and transfer the cookies to a baking sheet. Gather the leftover dough, form another ball, roll it out again, and cut more cookies until you have used up all the dough.
- Brush the egg white mixture you set aside earlier on top of the stars with a brush or the tip of a knife.
- Bake the cinnamon stars in the bottom third of the oven for approximately 15 minutes. Since every oven is different, your baking time may vary. The white top of the cookies should remain white.
- Remove the cookies from the oven and place them on a cooling tray. The bottoms of the cookies should still feel slightly soft. They'll harden a bit more once cooled.
Nutrition Facts : ServingSize 1 g, Calories 94 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, Sodium 60 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 5 g
ZIMTSTERNE (CINNAMON STAR COOKIES)
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
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) GERMAN CHRISTMAS COOKIES
This is the one cookie my husband requested our first Christmas. I had never had them so this recipe is from an amazing blog called Spoonful of Sugar. They are difficult but this recipe makes them also delightful and fun to try if you have the time. The best thing about this recipe (besides the sit down, relax, and have a cup of tea step!) is she gives you her hints after a disastrous first attempt. If you follow this exact, even a non-careful cook like me can make these delicious. Her hints are below, but I will say that I think much depends on the almonds. If they aren't ground just right, you will be nearly unable to form them. You can try chilling them longer but I have given up before and just made them round globs. they are still delicious, so don't throw the batter out, even if you think it is unworkable! * I beat the egg whites with the lemon juice to ensure that they whipped up to the biggest possible volume. * Mixed the ground cinnamon with the ground almonds before folding that mixture into the meringue. * Most importantly, I rolled the dough out between two sheets of clingfilm (Plastic wrap). I am the Clingfilm Queen! This eliminates the need to cover the work surface in extra sugar and thus removes the possibility of things ending in a sticky mess. Divide the dough into smaller portions to do this, keeping the remainder of the dough in the fridge whilst working with one portion. * Dipped the cookie cutter in some cold water to prevent it sticking. * Re-rolled all the scraps as they hadn't been toughened or made overly sticky by adding in extra sugar. The cookies taste as good as they look. Sweet, almondy, and with a heavenly aroma and kick from the cinnamon. Oh, I did have to bake them a lot longer than the recipe or. I did 320 degrees for I think around 16 minutes each, it might have been my oven, or mine were thicker, anyway just keep checking them and take them out when they just get a bit beige. My first batch were undercooked and the ones a bit crispier on the outside were awesome.
Provided by Andolisa
Categories Dessert
Time 1h40m
Yield 30-40 cookies
Number Of Ingredients 6
Steps:
- 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.
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ZIMTSTERNE ~ CINNAMON STARS - SAVING ROOM FOR DESSERT
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Reviews 37Category Cookies, DessertCuisine German Christmas CookiesEstimated Reading Time 4 mins
- Beat the egg white with the salt until stiff. With the mixer on, slowly beat in the sugar until incorporated. The meringue should have a spreading consistency but not be runny. Add a little milk if needed, 1/2 to 1 teaspoon at a time until you get the right consistency.
ZIMTSTERNE {GERMAN CINNAMON STAR COOKIES} - PLATED CRAVINGS
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5/5 (1)Total Time 1 hrCategory CookieCalories 96 per serving
- Preheat oven to 280 degrees F (140 degrees C) and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff. Add powdered sugar and mix until combined and smooth. Set aside 1/3 cup of the meringue for glazing the cookies.
- Switch to the paddle attachment and add vanilla extract, cinnamon, and 3/4 of the ground nuts. Beat until combined, then add as much of the remaining ground nuts so that the dough hardly sticks anymore.
- Dust work surface generously with powdered sugar and roll out dough to 0.4 inches (1 cm) thickness. Dust top with powdered sugar if needed. Cut out stars, dip the cookie cutter in powdered sugar in between.
ZIMTSTERNE: GERMAN CINNAMON STARS - CHRISTINA'S CUCINA
From christinascucina.com
4.8/5 (64)Total Time 50 minsCategory Bread, Cookies & PastriesCalories 52 per serving
- In a large bowl, combine half of the powdered sugar, the ground almonds and cinnamon and mix until well-combined. Set aside.
- Beat egg whites in bowl with mixer until soft peaks form. Add the other half of the powdered sugar and continue to beat for another 2 or 3 minutes until thick and creamy.
- Remove 1 1/4 cups (120 ml) of the beaten eggs and set aside in a covered container (I put it in a condiment dispenser for easy decorating).
- Add the almond mixture to the rest of the egg white mixture and mix well, until a dough forms. Cover and put in the fridge for 20 minutes.
AUTHENTIC ZIMTSTERNE (GERMAN CINNAMON STAR COOKIES) - …
From daringgourmet.com
4.6/5 (49)Total Time 1 hrCategory DessertCalories 126 per serving
- 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 – CHRISTMAS CINNAMON STARS | RECIPE | CUISINE FIEND
From cuisinefiend.com
Cuisine AustrianCategory DessertsServings 50Total Time 2 hrs
- Sift the icing sugar. When the egg whites form stiff peaks, start adding the sugar by a tablespoon, beating at high speed. The meringue should be glossy but not very stiff.
- Stir the cinnamon into the ground almonds and add to the remaining meringue; mix with a spatula to obtain thick dough. Chill it in the fridge for at least 30 minutes to make rolling out easier.
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5/5 (13)Category BakingCuisine GermanCalories 125 per serving
- Beat the egg whites and salt with an electric whisk until stiff. Sift in the icing sugar a little at a time, whisking inbetween.
ZIMTSTERNE (CINNAMON STARS) GERMAN CHRISTMAS COOKIES ...
From elavegan.com
5/5 (4)Calories 51 per servingCategory Cookies, Dessert
- Add the ground almonds, icing sugar (or powdered Erythritol or Xylitol), cinnamon, and cardamom to a food processor and blend for a couple of seconds. If you don't have a food processor, simply add the ingredients to a medium-sized bowl and stir with a spoon.
- Now add the orange juice and orange zest and mix again until the dough is crumbly and sticks together when you press it between your fingers. If it's too dry, add a little more orange juice.
- Remove the dough from the food processor and shape it into a ball. Wrap it in cling foil and chill in the fridge for about 30-60 minutes.
ZIMSTERNE (GERMAN CINNAMON STARS) - BAKING LIKE A CHEF
From bakinglikeachef.com
Reviews 22Calories 208 per servingCategory Cookies
- place softened butter, granulated sugar and ground cinnamon in the bowl of a stand mixer and mix. Add egg, hazelnut, and almond flour and mix again. Finally, add all-purpose flour (use a flour sifter) and mix to combine. Remove the cookie dough from the bowl and form a ball.
- Roll the dough out with a rolling pin between two sheets of parchment paper (sprinkled with icing sugar) to the thickness of 0.4 inch/1 cm and refrigerate for 1 hour.
- Take the cookie dough out of the fridge and spread a thin layer of royal icing with a bent spatula. Chill the dough in the refrigerator for 30 minutes or in the freezer for 15 minutes.
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- Beat the egg whites until they hold soft peaks. Slowly mix in the powdered sweetener until the mixture is stiff.
- Form a dough ball and roll it out around 1/2 to 1 centimetre thick between 2 sheets of baking paper.
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Category DessertCalories 72 per serving
- Add egg whites and a pinch of salt (or aquafaba and 1/2 tsp cream of tartar) to the bowl of a stand mixer and beat on medium-high until you reach stiff peaks (see video).
- Sift powdered sugar into the beaten egg white / aquafaba in 3 parts and fold in each part with a hand whisk until the mix is glossy and gooey and it's easy to form ribbons (see video).
- Measure out about 1/3 cup of this egg white sugar mix and store in an airtight container in the fridge. This is your icing.
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Cuisine EuropeanTotal Time 55 minsCategory Cookies & Sweet TreatsCalories 78 per serving
- Place the egg whites in a large bowl whisk until foamy. Add the lemon juice and continue to whisk until soft peaks.
- Add the almonds, cinnamon, ginger and lemon zest to the meringue mixture in the machine and mix until a stiff dough forms. The dough will be a little sticky so remove from the mixer and wrap in plastic wrap and chill for 30 minutes.
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- Finely chop or grind almonds (food processor works great). Whip the egg whites in a clean bowl until stiff. Sift the confectioner's sugar and gradually fold it under the egg whites. Reserve and put aside 2 heaped tablespoons of this mixture. Gently stir the almonds and cinnamon into the egg mixture.
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