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Cinnamon Stars: Zimtsterne (Germany) Recipe

Cinnamon Stars: Zimtsterne (Germany)

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

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  • on December 14, 2012

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    This took me a long time. I have back problems so I should have heeded those reviewers who said how labor intensive it is. I refrigerated the dough before rolling it out and over powdered the work surface and dough. Good thing I did both. I didn't have much trouble rolling it out or cutting the cookies or even placing the almonds. It just took a while. Oh, and when I re-rolled the scraps, I just used the rolling pin straight on the well powder-sugared dough. It worked great.
    The cookie is great! Very different - I can't wait until they're a few days old and the meringue gets a little chewy. I didn't think they were too sweet, but they are a hearty cookie, with all those almonds! One is plenty satisfying.
    Still, I won't be making these again. Too hard on my back, and the yield is so low.

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  • on December 09, 2012

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    Love this cookie! The cinnaomon and almond is a great combination.
    I agree with all the other reviewers, it is labor intensive, but worth it. After reading the reviews, I did 2 things- 1. used more almonds in the batter than suggested (about another ounce ground and 2. chilled the dough after rolling, but before cutting it out. I used more powdered sugar to roll it out too, but adding more almonds and chilling it really helped with cutting it out. This is a new cookie on the Christmas cookie tray.

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  • on December 09, 2012

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    Tasty, good alternative for gluten free, but very labor intensive. The dough is hard to work with. It always sticks and if you want the almonds to look pretty it will take a lot of patience and time.

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  • on December 21, 2011

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    I look for new cookie recipes every Holiday season and I loved these! I did not find the dough difficult to work with at all, though keeping a clean kitchen is challenging while flipping the dough that has been rolled out onto powdered sugar. This one is definitely on my list for next year as well.

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  • on December 21, 2011

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    These cookies taste okay. Look very pretty! Place the cookies less than an inch apart. They do not grow much at all. Much too much post batter icing sugar to actually roll out and cut out the cookies make them incredibly sweet.
    The video wasn't available before I made them, so I may have missed some important tip.
    I take on alot of challenging baking, but this one simply was not worth the effort.

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  • on December 10, 2011

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    I cannot tell you how many people asked me for this recipe. I kept telling everyone that they are very sweet, so they took half of a cookie to try it. They quickly ran back for second half when they realized how great they are :-

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  • on December 08, 2011

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    Yes, they are time consuming, but well worth it! We will be making these cookies every year!

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  • on December 07, 2011

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    I am German & lived in Germany & NEVER have I had such A good zimsterne. I make these evry Christmas & have received so many compliments, even from the local German Bakeries.

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  • on June 22, 2011

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    Great Recipe! :

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  • on December 27, 2010

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    As others have posted, the dough was difficult to work with. I made these into circles instead and they looked great. The flavor was described to me as "floral", which I assume was due to the lemon zest. The cookies were tasty, but I think the other Christmas goodies that were around, these took a back seat.

    Not bad, but I doubt I'll make them again. I'm sure it's great for those who can't eat gluten though.

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