Cinnamon Almond Zimtsterne with Snowy Icing

Cinnamon Almond Zimtsterne are German star cookies with a soft, chewy center and a thick white meringue icing. Almond flour and ground cinnamon give the dough its distinctive flavor, while the glossy topping stays pale as the cookies bake.

The soft dough rolls between parchment for neatly cut stars. A reserved portion of the meringue becomes the icing, so the cookies have a smooth, snowy finish without needing a separate topping.

Why the meringue matters

Egg whites whipped with fine salt form the base of both the dough and the icing. Gradually beating in powdered sugar helps build a thick, glossy meringue that can hold stiff peaks. Those peaks matter: a loose meringue can make the dough harder to handle and the icing less substantial.

Set aside the recipe-card amount of meringue before folding in the almond flour and cinnamon. Keeping that portion clean preserves the topping’s smooth look. Fold the dry ingredients into the rest gently, stopping when a soft dough forms; vigorous mixing can deflate the meringue.

Roll and cut the soft dough neatly

Chilling gives the soft dough time to firm up, making it easier to roll and cut. Sandwich it between parchment sheets as you roll, which helps prevent sticking without adding extra flour. Aim for an even thickness so the stars bake consistently and have enough depth for their chewy centers.

Use a cutter that produces evenly sized stars, and reroll the scraps once. Try to handle the dough lightly, since repeated working can make it less tidy to cut. Arrange the shapes on parchment-lined baking sheets with enough space for you to spread the icing over each one without disturbing neighboring cookies.

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Keep the icing thick and pale

Spread the reserved meringue in a thick, even layer over each star. A consistent coating gives the cookies their characteristic white finish. If the topping is uneven, thinner areas may look different from the rest, so take a moment to smooth it across the shape.

The recipe card gives the oven temperature and baking cues. Follow its timing and switch the sheets between racks at the specified point. Look for edges that feel set while the icing remains pale; deep browning would change the snowy appearance. Let the cookies cool on their sheets until the topping has set before moving them.

Texture, storage, and portions

These cookies are meant to have a chewy center under their firming meringue icing. Letting them cool fully helps the topping set, so handle them gently while they are still on the baking sheets. The recipe makes about twenty-four cookies, with two cookies counted as a serving.

Once completely cool, store the cookies in an airtight container. Sealing them before they have cooled can trap moisture, so wait until the icing is set and the cookies are no longer warm.

Frequently Asked Questions

How do you keep the dough from sticking while rolling?

Roll the chilled dough between two sheets of parchment. This keeps the soft mixture contained and makes it easier to cut neat stars. If scraps remain, reroll them once, as directed, to avoid working the dough more than needed.

How can you tell when the cookies are ready?

Use the recipe card’s baking time and rack-switching point, then check the stated cues: the edges should feel set while the meringue icing stays pale. Allow the cookies to cool on the sheets until the icing sets before handling them.

When should you put the cookies in an airtight container?

Wait until the cookies are completely cool and the icing has set. Then store them in an airtight container. This follows the recipe’s storage guidance and helps you avoid sealing the cookies while they are still warm.