German Cinnamon Stars (Zimtsterne)

No other spice says Christmas like cinnamon. And so, it’s hardly surprising that this brown gold has its own cookie recipe: cinnamon stars – soft, crumbly, and irresistibly good.

German Cinnamon Stars (Zimtsterne)

Recipe by Anna BembryCourse: DessertCuisine: GermanDifficulty: Medium


baking sheets
Prep time


Baking time



cinnamon stars – soft, crumbly, and irresistibly good.


  • For the dough
  • 500 g / 17.6 oz almond flour from whole almonds

  • 300 g / 10.6 oz confectioners’ sugar

  • 2 teaspoons ground cinnamon

  • 2 egg whites

  • 2 tablespoons Amaretto

  • For the meringue/baiser topping
  • 1 gg white

  • 125 g / 4.4 oz confectioners’ sugar


  • Preheat the oven to 150C / 302F. Line a baking sheet with parchment paper.
  • In a bowl, mix together ground almonds, confectioners’ sugar, and cinnamon. Add egg white and amaretto and knead into a dough. Roll out the dough on a lightly flour-dusted work surface and cut out stars.
  • For the meringue topping, beat the egg white with the sifted confectioners’ sugar until stiff and spread over the cinnamon stars. Bake in the hot oven for 10-15 minutes. Store in an airtight container.
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