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German Zimtsterne Cinnamon Star Cookies with Almond Flour

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine German
Servings 30 Cookies

Equipment

  • Mixing bowls At least two: one for the dough, one for the meringue glaze.
  • Electric hand mixer or stand mixer To whip the egg whites into stiff peaks for both the dough and the glaze.
  • Rolling Pin A non-stick or silicone rolling pin works great.
  • Star-shaped cookie cutter Ideally, 2 to 3 inches wide. This is key for getting that iconic look. If you don’t have a star cutter, you could use another festive shape, but it won’t quite be a German cinnamon star without it.
  • Parchment paper For rolling and baking; prevents sticking without the need for extra flour.
  • Baking sheet Standard size works well.
  • Offset spatula or butter knife For spreading the icing evenly on the cookie tops.

Ingredients
  

For the Cookie Dough

  • 2 ¾ cups 275g finely ground almond flour – If using store-bought almond flour, choose the blanched kind for a smoother texture. You can also grind your own from whole almonds if you're going the homemade route.
  • 1 tbsp ground cinnamon – Use a high-quality aromatic cinnamon like Ceylon for a truly authentic flavor.
  • 2 large egg whites – Save the yolks for another recipe or add them to scrambled eggs.
  • 1 ½ cups 150g powdered sugar – Sifted to avoid lumps.
  • 1 tsp vanilla extract – Adds a bit of depth and warmth.
  • 1 tsp lemon juice – Just a touch to brighten the dough and balance the sweetness.
  • Pinch of salt

For the Icing

  • 1 large egg white
  • 1 cup 100g powdered sugar – Again, sifted is best for smoothness.

Instructions
 

Step 1: Make the Cookie Dough

  1. Start by whipping the egg whites with a pinch of salt using your mixer until they form stiff peaks. Once the peaks hold their shape, slowly sift in the powdered sugar and continue beating until the mixture is glossy and thick.
  2. Next, gently fold in the almond flour, cinnamon, vanilla extract, and lemon juice. The dough will be sticky but manageable. If it's too sticky to handle, refrigerate it for about 30 minutes to firm up.

Step 2: Roll Out the Dough

  1. Lay a sheet of parchment paper on your work surface and lightly dust it with powdered sugar. Place your dough on the paper and top it with another parchment sheet. Roll it out to about ¼ inch thickness. The parchment layers will keep the dough from sticking and eliminate the need for flour, which would change the texture.

Step 3: Cut Out the Stars

  1. Remove the top parchment layer and start cutting out star shapes with your cookie cutter. Dip the cutter in powdered sugar between each use to prevent sticking. Carefully transfer the stars to your lined baking sheet using a spatula.
  2. Gather the dough scraps, re-roll, and continue cutting until all the dough is used. You should end up with about 30 cookies.

Step 4: Add the Icing

  1. In a clean bowl, whip the remaining egg white until foamy, then gradually beat in the powdered sugar until a smooth, glossy meringue forms. Use a small spoon or offset spatula to spread a thin layer of icing onto each cookie, making sure to stay within the edges for that clean, snowy look.

Step 5: Bake

  1. Bake in a preheated 300°F (150°C) oven for about 15 minutes. The cookies should remain pale and soft—do not let them brown. The goal is to set the meringue on top without drying out the centers.
  2. Let the cookies cool completely on the baking sheet before storing.