Zimtsterne Cookies (German Christmas Cookies)

    45 minutes

    The almond and lemon flavours in this traditional German christmas cookie have a very festive feel and make wonderful christmas gifts and snacks.

    37 people made this

    Makes: 36 Meringues

    • 3 egg whites (at room temperature)
    • 1 cup (125g) icing sugar
    • 1 teaspoon grated lemon zest
    • 3/4 teaspoon ground cinnamon
    • 2 1/2 cups (310g) almond meal

    Preparation:15min  ›  Cook:15min  ›  Extra time:15min cooling  ›  Ready in:45min 

    1. Preheat the oven to 165 degrees C. Grease and lightly flour baking trays.
    2. In a large bowl, whisk egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak - approximately 5 minutes. Set aside about 1/2 cup of the egg whites.
    3. Add the lemon zest and cinnamon to the remaining egg white mixture and fold in the almond meal until everything is evenly blended.
    4. Drop teaspoonfuls onto the prepared baking trays. Top each cookie with a smaller dollop of the reserved meringue.
    5. Bake for 15 minutes in the preheated oven until golden brown. Remove meringues from the baking trays to cool on cake racks.

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    Reviews in English (26)


    These biscuits are delicious however the pic attached to the recipe is obviously for the stiffer recipe which includes flour etc. Best to either alter recipe so that it more accurately reflects the photo or vice versa so as to not confuse people. Thankfully my husband is German and I have had experience with making these before so I know the recipe variations well but others who haven't wont. If people that want to make the star variation pictured, I would recommend you look for the other recipe listed which includes flour or heavily boost the amount of almond meal you use until it forms a stiff dough and use icing sugar to dust and roll out with.  -  27 Oct 2012


    I had the same problem with my Merengues not fluffing up until my mom (!) told me that letting the eggs warm up to room temperature (or close to it) makes all the difference. It works!  -  09 Feb 2009  (Review from Allrecipes USA and Canada)


    Hey what can I say, these are so yummie. It takes time to get it going, this is a recipie that you need to take slow and easy or you can get into a mess ( LOL ) I have also tried this recipie with pecans since I live in a town that over produces in pecans and it came out well (I just cooked the pecans in a butter and vanilla...yummie  -  18 Dec 2005  (Review from Allrecipes USA and Canada)