These German classic zimtsterne cookies have a light meringue glaze and delicious chewey center ready to delight the tastebuds.

Course: Dessert, Snack



  • Using an electric mixer, beat the egg whites in a large bowl until medium-stiff peaks form.
  • Stir in the powdered sugar and continue to beat the egg whites until sugar is fully incorporated.
  • Set aside three heaping tablespoons of the mixture to be used later as the glaze.
  • Add the ground almonds, cinnamon, vanilla extract and salt. Mix until the dough comes together.
  • Shape the dough into a disc, cover and chill in the refrigerator for two hours.
  • Preheat oven to 320 F (160 C) and move the rack to the bottom third of the oven. Line several cookie sheets with parchment paper.
  • Roll out the dough onto a surface sprinkled with a bit of powdered sugar to about ½ inch (1 cm) thickness.
  • Use a 3 inch (7.5 cm) use a star shape cookie cutter to cut out approximately 36 cookies.
  • Glaze each star with the egg white mixture that you set aside earlier.
  • Bake for 10 minutes on the prepared baking sheets. Remove and let sit on the cookie sheet for 10 minutes and then remove to a wire rack to cool. Enjoy!!