Zimtsterne

Ingredients

Equipment Needed

• •Stand mixer with whisk and paddle attachments
• •2-inch star cookie cutter
• •Rolling pin
• •Small offset spatula
• •Parchment paper

Instructions

1. 1

   Whip the meringue base

   In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until foamy, about one minute. Increase speed to medium-high and gradually add the powdered sugar, one tablespoon at a time. Continue beating until the mixture holds stiff, glossy peaks that don't droop when you lift the whisk. This takes 5 to 7 minutes. The meringue should look like thick, shiny marshmallow cream.

   Wipe your bowl and whisk with a paper towel dampened with vinegar before starting. Any trace of grease prevents proper whipping.
2. 2

   Reserve the glaze

   Transfer one generous cup of the meringue to a small bowl. Cover tightly with plastic wrap pressed directly against the surface and refrigerate. This becomes your glaze. Don't skip this step or you'll have nothing to top your stars with.

3. 3

   Build the dough

   To the remaining meringue in the mixer bowl, add the almond flour, cinnamon, almond extract, and lemon zest. Switch to the paddle attachment and mix on low speed until a thick, slightly sticky dough forms. It will look like dense cookie dough with a matte surface. If it seems too wet to handle, add almond flour one tablespoon at a time until it holds together without being overly tacky.

4. 4

   Chill the dough

   Divide the dough in half. Place each portion between two sheets of parchment paper and roll to about 1/3-inch thickness. Slide both portions onto a baking sheet and refrigerate for at least 45 minutes, or until firm enough to cut cleanly. Cold dough is manageable dough.

   You can refrigerate the dough overnight. If it becomes too hard, let it sit at room temperature for 10 minutes before cutting.
5. 5

   Cut the stars

   Line two baking sheets with parchment paper. Remove one dough portion from the refrigerator and peel away the top parchment. Dip a 2-inch star cutter in powdered sugar and cut shapes, pressing straight down without twisting. Transfer stars to prepared baking sheets, spacing them one inch apart. Gather scraps gently, re-roll between parchment, chill briefly, and cut again. Repeat with remaining dough.

   If the dough softens and sticks, return it to the refrigerator for 10 minutes. Patience prevents frustration.
6. 6

   Apply the glaze

   Remove the reserved meringue from the refrigerator. Using a small offset spatula or the back of a spoon, spread a thin layer over each star, covering it completely to the points. Work gently. The glaze should be smooth and even, hiding the cinnamon dough beneath a snowy white coat. Let the glazed cookies rest at room temperature for 30 minutes. This sets the surface and prevents cracking.

7. 7

   Bake low and slow

   Heat your oven to 275°F (135°C). Position a rack in the center. Bake one sheet at a time for 10 to 12 minutes. The glaze should remain white or turn only the faintest ivory. The cookies will feel slightly soft when hot but firm as they cool. If the glaze begins to brown, your oven runs hot. Reduce the temperature by 15 degrees for the next batch.

8. 8

   Cool and store

   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They crisp slightly at the edges while the centers stay chewy. Store in an airtight container at room temperature, layered between sheets of parchment. A slice of apple in the container keeps them tender for weeks.

Chef Tips

• •Ceylon cinnamon, sometimes labeled 'true cinnamon,' has a more delicate, complex flavor than the common cassia variety. It's traditional in German baking and worth seeking out for these cookies.
• •Blanched almond flour from the baking aisle works perfectly. If grinding your own, use blanched almonds and pulse carefully to avoid releasing too much oil, which turns almond flour into almond butter.
• •The dough and glaze both stiffen when cold and soften when warm. Use this to your advantage. If something becomes unworkable, adjust the temperature.
• •These cookies improve after a day or two. The flavors meld and the texture develops that characteristic chewiness German bakers prize. Bake them at least three days before you need them.

Advance Preparation

• •Rolled dough portions can be refrigerated for up to 3 days or frozen for 1 month. Thaw frozen dough overnight in the refrigerator before cutting.
• •Baked Zimtsterne store beautifully in airtight containers at room temperature for up to 3 weeks. Add a slice of fresh apple to the container after 1 week to restore moisture if they begin to dry.
• •The reserved glaze can be refrigerated for up to 2 days. Let it come to room temperature and stir gently before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 33g)