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Zimtsterne (cinnamon stars)

Zimsterne 1

Growing up in Switzerland, Zimtsterne or cinnamon stars were always my favourite Christmas cookies. They are easy to make and get you into that Christmas spirit. They will last about 2 weeks in an airtight container unless they disappear beforehand.


  • 3 egg whites
  • 1 pinch salt
  • 250g icing sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp lemon juice
  • 350g almond meal


  1. Beat egg whites and salt in a mixing bowl until soft peaks form.
  2. Slowly mix in the icing sugar and continue whisking until the mixture is stiff. 
  3. Remove about a quarter of the meringue mixture and set aside to use for the topping.
  4. Add cinnamon, lemon juice and almond meal to meringue mixture and mix to form a slightly sticky dough.
  5. 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 cookie cutter to cut out as many cookies as possible. Place them on your prepared baking tray.Zimtsterne
  6. Bake cookies 10 – 12 minutes in preheated oven (180C) until only lightly browned. 
  7. Remove from oven, transfer to rack for about 10 minutes before dipping them upside down into the meringue mixture.
  8. Allow Zimtsterne to stand for 24 hours before storing in an airtight container.  


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