Zimtsterne (German Cinnamon Star Biscuits with Almonds)
Why this recipe works
- Chewy centre, crisp top: The almond-rich dough stays tender while the thin meringue glaze sets into a delicate, sweet shell.
- Warm, balanced flavour: Cinnamon gives the biscuits their signature warmth, while lemon zest and juice add a subtle brightness.
- Classic meringue method: Reserving part of the egg-white mixture for glazing creates the recognisable smooth white finish.
Get the most out of this recipe
Timing notes
- Rest the dough briefly: The short rest allows the ground almonds to absorb moisture, making the dough easier to roll and cut.
- Cool before moving: Let the biscuits firm up on the tray before transferring them, as the centres remain soft straight from the oven.
Ingredient notes
- Use finely ground almonds: A finer almond texture gives neater stars and a more even chew.
- Room-temperature egg white helps: Egg white whisks more easily to soft peaks when it is not fridge-cold.
- Pasteurised egg white option: Use pasteurised egg white when serving anyone who should avoid raw or lightly cooked egg.
Authenticity notes
- Signature white glaze: The pale meringue topping is part of the classic Zimtsterne look and should be kept mostly on the surface of each biscuit.
- Festive biscuit-tin style: These spiced almond stars are commonly made as part of German Christmas baking, alongside other long-keeping biscuits.
Make-ahead tips
- Good for baking ahead: Once fully cooled, the biscuits keep well in an airtight container at room temperature.
- Freeze after baking: Freeze the cooled biscuits in a sealed container, then defrost at room temperature before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 150°C (300°F) and line a baking tray with a baking mat. Finely zest the lemon, then squeeze 1 tbsp juice.
- In a mixing bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar until the meringue is thick and glossy, then whisk in the lemon zest and lemon juice.
- Sift in the icing sugar and whisk briefly until smooth. Spoon out and reserve about 4 tbsp of this meringue for glazing the biscuits.
- Fold the ground cinnamon and ground almonds into the remaining meringue to make a soft, slightly sticky dough. Cover and rest for 10 minutes so the almonds hydrate and the dough firms up slightly.
- Dust the work surface lightly with a little of the remaining icing sugar and roll the dough to about 1 cm thick. Cut out stars and transfer them to the lined tray, re-rolling the scraps as needed.
- Spread a thin, even layer of the reserved meringue over the tops of the stars, keeping it on the surface rather than the sides. Bake for 12 to 15 minutes until the tops are set and just turning pale ivory, with the centres still soft.
- Cool on the tray for 10 minutes to help them set, then transfer to a rack to cool completely. The biscuits should be lightly crisp on top and chewy in the middle once cool.
Recipe notes
Tips
- Keep the oven gentle: if the tops start to colour, reduce the temperature slightly so the centres stay chewy.
- For neat stars, wipe the cutter between cuts and dust it lightly with icing sugar if the dough starts to stick.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg white.
Substitutions
- Replace the lemon with lime for a slightly sharper citrus note in the meringue.
- Replace ground cinnamon with ground cardamom for a different spiced profile.
Storage
- Store airtight at room temperature for up to 7 days. Freeze in a sealed container for up to 2 months; defrost at room temperature for 1 to 2 hours before serving.
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Recipe overview
- Servings: 18 pieces
- Yield: cinnamon star biscuits
- Total time: 1h (30min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Almonds Eggs Tree nuts
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