Zimtsterne (Cinnamon Star Cookies) Recipe

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Zimtsterne (Cinnamon Star Cookies)
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Ingredients
9
Count
Nutrition
809
Calories
Total time
52
Minutes
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Ingredients:

Directions:

  1. In a bowl mix dry ingredients for dough.
  2. Add egg whites and knead until a still sticky dough is formed.
  3. Wrap into cling film and put into the fridge for at least one hour. I always leave it in the fridge for 2 - 4 hours.
  4. Near the end of cooling time preaheat oven (170 C) and make meringue glaze.
  5. For meringue glaze beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
  6. The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the dough and not running down.
  7. Add just a little milk to get the right consistency. Depending on the egg white you may need about 1 to 3 tablespoons.
  8. Line out baking trays with parchment paper.
  9. Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film. The dough sould be a bout 1 cm thick.
  10. Method ONE for making cinnamon stars (easy way): Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
  11. Method TWO for making cinnamon stars (tricky way): After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. These are available in Germany. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
  12. Bake the cookies for about 10 - 12 minutes. Watch them carefully, because the meringue should not be browned.
  13. Take them out and let cool completely. Store them in airtight container. The cookies get better and better, because the flavours blended over time, but I you have to find a good hidout.
  14. NOTE on egg size: egg size is important here, because it determines the stickyness. My recipe is based on an egg size of 54 - 63 g per egg.
  15. Custom yield is a guess.
  16. Time to make does NOT include cooling time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 808.58 Kcal (3385 kJ)
Calories from fat 372.49 Kcal
% Daily Value*
Total Fat 41.39g 64%
Sodium 270.47mg 11%
Potassium 555.7mg 12%
Total Carbs 98.43g 33%
Sugars 79.02g 316%
Dietary Fiber 9.06g 36%
Protein 19.52g 39%
Vitamin C 0.1mg 0%
Iron 2.9mg 16%
Calcium 215.2mg 22%
Amount Per 100 g
Calories 428.61 Kcal (1795 kJ)
Calories from fat 197.45 Kcal
% Daily Value*
Total Fat 21.94g 64%
Sodium 143.37mg 11%
Potassium 294.57mg 12%
Total Carbs 52.17g 33%
Sugars 41.89g 316%
Dietary Fiber 4.8g 36%
Protein 10.35g 39%
Iron 1.5mg 16%
Calcium 114.1mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sugar

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