Zimtsterne: German Cinnamon Star Cookies

Serves 36

45 mins prep

12 mins cook

120 mins Resting Time

177 mins total

Cinnamon combines with a meringue and almond flour to create a light, gluten free Zimtstern. Most Germans buy this Christmas cookie at stores, but it's so much better homemade!

36 servings

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Beat the egg whites with a pinch of salt until stiff. Add in the lemon juice and powdered sugar and beat for 6 to 8 minutes. Reserve 5 Tbsp, cover airtight and keep cold in the fridge.

Add the ground almonds, cinnamon and vanilla to the beaten egg white sugar mixture and stir until combined. Cover the dough and move it to the fridge for 2 hours.

Preheat the oven on the convection setting to 300 degrees Fahrenheit / 150 degrees Celsius. Prep some baking sheets with parchment paper or silicone mats.

Roll out the dough on a fairly thick layer of powdered sugar to 1/2 inch thickness. Using a small star cookie cutter, cut out stars , making sure to remove any dough residue in between and dipping the cutter in powdered sugar to prevent sticking.

Using a pastry brush, brush on the reserved egg mixture and bake for 12 minutes on the second from bottom rack in your oven.