German Cinnamon Stars Recipe with Holiday Spice Fusion

German Cinnamon Stars Recipe with Holiday Spice Fusion

The holidays are fast approaching, and soon you’ll be shopping for Thanksgiving and holiday gifts.

Do I have a product for you!

Introducing Holiday Spice Fusion, the Iron Chicken Kitchen’s first seasonal product – available for a limited time only!

I designed this spice combination when I lived in Germany. It’s inspired by the wonderful gingerbread cookies (Lebkuchen) you can buy in the Christmas markets there. I use only organic ingredients to give this blend a perfectly luscious, homey flavor you can add to your holiday meals

Add this spice mix to dozens of things.

  • Stir a pinch into your almond milk or cream before you add it to your coffee.
  • Replace the plain spices 1-to-1 in your pumpkin or apple pies with this jazzed-up combo.
  • Elevate your pumpkin, banana and zucchini breads; add 1 or more tablespoons per recipe.
  • Sprinkle it on your popcorn.
  • Liven up your holiday potpourri.

Holiday Spice Fusion makes a great addition to a gift basket, too. Pack up a pouch of Holiday Spice along with some coffee, hot chocolate mix, cookie-baking equipment, or even homemade spice cookies you’ve made yourself for that in-law who is so hard to buy for!

For the time that Holiday Spice Fusion is available (it won’t be long!), I’ll be posting some of my favorite recipes you can use it in.

By the way, you can find the best German gingerbread (Lebkuchen) recipe EVER in my book A Travel for Taste – Germany. Click here to buy it on Amazon in paperback and Kindle versions, along with several other cookbooks, photo books, and English-learning books I’ve written. These books also make great gifts!

This week, I’m giving you a wonderful German family recipe where you can use your Holiday Spice Fusion: German Cinnamon Stars (Zimtsterne).

Please leave me a comment below to let me know how your Cinnamon Stars turn out. And please review the Holiday Spice Fusion as well!

German Cinnamon Stars (Zimtsterne)

Karren Doll Tolliver of Iron Chicken Kitchen
Traditional German Christmas cookies – naturally gluten free and dairy free
Prep Time 30 mins
Cook Time 30 mins
Resting Time 1 hr
Total Time 2 hrs
Course Dessert
Cuisine German

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Parchment paper
  • Baking sheet
  • Electric mixer
  • Rolling Pin
  • Measuring cups and spoons

Ingredients
  

Meringue:

  • 2 cups powdered sugar (250g)
  • 3 egg whites
  • 1 teaspoon vanilla extract or 2 teaspoons vanilla sugar

Cookies:

  • 4 cups ground hazelnuts or almond flour, divided (450–480g)
  • 5 drops almond extract
  • 4 teaspoons Holiday Spice Fusion blend or more to taste
  • 1 teaspoon lemon juice

Instructions
 

Meringue:

  • Sift powdered sugar. Set aside.
  • Beat egg whites until foamy. Continue beating and add sifted powdered sugar, one tablespoon at a time, until it is all incorporated. Continue beating for about 10 minutes until the mixture becomes very stiff. Consistency will be somewhat like marshmallow fluff.
  • Beat in vanilla extract or vanilla sugar.
  • Set aside ½ cup of the meringue to use for icing later.

Cookies:

  • Preheat oven to 250 F (120 C).
  • Set aside ½ cup of the ground nuts or nut flour.
  • Mix almond extract, Holiday Spice Fusion, lemon juice, and the remaining 3 ½ cups of the ground nuts or nut flour into the egg white mixture with a wooden spoon or your hands. Consistency should be like a moist cookie dough. If it’s too sticky, add more ground nuts or nut flour, a teaspoon at a time, until proper consistency is reached.
  • Wrap dough tightly in plastic wrap and rest in refrigerator for one hour.
  • Line your work surface with a sheet of parchment paper, cut to the size of your baking sheet.
  • Sprinkle the reserved ½ cup of ground nuts or nut flour on the parchment.
  • Place the rested dough on top of the nuts. Place a sheet of waxed paper over the dough. Roll out the dough with a rolling pin on top of the waxed paper to ¼ inch thick (½ cm). Remove waxed paper.
  • Cut out cookies with a star-shaped cutter, leaving about 1 inch between cookies.
  • Remove dough between cookies, leaving cutouts on the parchment paper.
  • Carefully transfer the parchment paper with the cutouts to a baking sheet. The cookies will be very soft, so leaving them on the parchment is an easy way to keep them from becoming deformed while transferring them to the baking sheet.
  • Re-roll dough as many times as necessary to use it all for cookies. Because there is no wheat flour, the dough will maintain its consistency.
  • Using a pastry brush or a clean artist paintbrush, ice each cookie with reserved meringue.
  • Bake in preheated oven for 30 minutes. Meringue will be set, and cookie edges will be just turning a light gold.
  • Let cool completely on baking sheet.

Notes

This is a family recipe from a friend of mine in Stuttgart, Germany. She remembers her grandmother making this same recipe, and it probably dates back before then. Now, her grandchildren make it. Here is a photo of her cookies:
This is the real deal, folks!
Technically—traditionally—these cookies are spiced only with cinnamon, and MAYBE a pinch of cardamom. However, elevate them using my Holiday Spice Fusion blend and have zero regrets! Try it; you’ll like it!
Use a small star cookie cutter, about 1 1/2″ or so in diameter. German bakers use that size, and the cookies set up better. Larger ones break more easily, and, besides, a bunch of cute little stars just look better! 
Save yourself a lot of trouble and roll out the dough on parchment paper, cut out the cookies, remove the dough between cookies, and move the entire piece of parchment paper to the baking sheet. The unbaked cookies are very soft, and this method makes it easy to keep their shape.
This dough has no wheat flour, so you can re-roll it as many times as necessary to use it all for cookies. It won’t get tough and unusable like wheat flour dough.
Keyword cinnamon, cookies, zimtsterne, German, Christmas, traditional, gluten-free, Holiday Spice Fusion



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