German Cinnamon Star Cookies
German Cinnamon Star Cookies are called Zimtsterne in Germany. Made with a traditional recipe passed down from one generation to the next.
Ingredients for German cinnamon star cookies:
- 3 egg whites size xl for cookies
- 1 egg white for icing
- 250 g (8.81 oz) of powdered sugar for cookies
- 175 g – 225 g (6.17 oz – 7.93 oz) of powdered sugar for icing
- 1 package of Dr. Oetker Vanilla Sugar Or 1 teaspoon of vanilla extract
- ¼ teaspoon of almond extract
- 1 teaspoon of cinnamon
- 350 g – 400 g (12.34 oz – 14.10 oz) of hazelnut meal for cookies
- about 100 g (3.52 oz) of hazelnut meal for rolling the dough
Preparation of German cinnamon star cookies:
Before you start making the dough, make sure to have either the hazelnut meal or grind the hazelnuts in a nut grinder which you can find here. Grind the hazelnuts and place them aside.
Beat the egg whites with your electric handheld mixer until stiff. Add sifted powdered sugar one spoon at a time. Add vanilla flavor, almond extract, and cinnamon and mix. Start adding the half portion of the hazelnut meal and continue with the second half portion bit by bit using the kneading hooks of the electric handheld mixer. Add as much hazelnut meal to the dough as needed, until the ingredients are combined, and the mixture is smooth. Place the dough for about 30 minutes wrapped in cellophane wrap in the refrigerator, if it is still sticky.
Sprinkle hazelnut meal on the work surface. Place the dough on top and roll it using a rolling pin while having the dough covered with cellophane wrap. The thickness of the dough should be about 0.5 cm (0.2 inches). Use a star cookie cutter to cut the cookies. Place them on a baking sheet covered with baking paper. Make sure to dip the star cookie cutter from time to time into a bowl of hazelnut meal to avoid the dough sticking on the cutter.
Beat one egg white with an electric handheld mixer until stiff. Add as much powdered sugar to it until the mixture is smooth and easy to spread. Brush the cookies on the baking sheet with it.
Preheat the oven to 130°C – 150°C (265°F – 300°F). Bake the cookies on the middle rack for about 16-26 minutes depending on the thickness of the cookies. The cinnamon stars should still be a little soft when taken out of the oven to be placed on a cooling rack. Store the cookies in a tin box. Find more of Oma’s traditional German Christmas cookies recipes here.