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Cinnamon Stars: Zimtsterne (Germany) Recipe

Cinnamon Stars: Zimtsterne (Germany)

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Average Rating:

Total Reviews: 64

Showing 31-40 of 64

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  • on January 11, 2008

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    These were very time consuming but tasted great, after a batch of stars I just cut the dough into triangles, it was easier to spread the meringue on and then I sprinkled the almonds on top. It definitely helps to watch the video before making these.

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  • on January 01, 2008

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    I read the other reviews before making this and through trial and error I came up with a pretty easy way to make this cookie. Oh and the amount of powdered sugar is correct in the recipe. I'm not sure how you could eat it with more, it is already pretty sugary.
    1. Freeze the dough for about a half an hour or more. Much easier to roll out!
    2. I rolled the dough out a little thicker than indicated in the recipe. Makes it easier to cut them out. Make sure to adjust baking time appropriately though.
    3. keep a bowl of warm water nearby. Dip the cookie cutter in the water every once in awhile. This makes it much easier to cut! They didn't stick at all when I did this. You may not even need to freeze the dough if you do this.

    My sister eats a gluten free diet so I made these for her. I thought they tasted just OK. I'm not really a fan of the meringue on top, but for people who need a gluten free diet, these are probably a great find.

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  • on December 31, 2007

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    I got a food processor for Christmas. Therefore, I had to make recipes that could only be accomplished with such - and this was the perfect testing ground! YES, these cookies are a bit more difficult than yer basic chocolate chip cookie. YES, they will dirty 75 dishes. (Or maybe that's just me. But, they are delicious and lovely - the perfect thing for cookie gift packs. My star was a little big - which made it more difficult. Definitely watch the video... it's the only way to roll these.

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  • on December 27, 2007

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    Going according to the recipe, the dough was too soft to cut with a cookie cutter and lifted to pan. Unless of course, the stars were formed by hand on the parchment paper in the pan. I went by the recipe and the dough still wasn't "stiff".
    I was able to save the cookies by scooping with a teaspoon measuring spoon and then I put the egg white mixture and almonds as planned. The "balls" were soft but delicious when baked. Everyone loved them so instead of making stars I will make balls the next time I make them.

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  • on December 23, 2007

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    WOW! I knew I would love these after reading the recipe and watching the video. I did read the reviews too. I almost did not make them after the last few reviews.
    They were so simple to make. I used whole almonds(because I ran out of the others. And mixed it up, coarse. That is the trick. I covered it with Confex sugar and rolled them out. Me and my 6 year old had a ball. They were easy to cut and lift. I did not measure the cinnamon, I added tons of it (like I like to add flavor and added more lemon zest like I always do when I cook or bake. I adjust to what my likes are.
    They turned out so nice and pretty. Not to mention the taste. I think this is such a easy recipe. I believe that you just need to keep the almonds ground ( like chopped. I will make them again, but I did run out of the meringue, so I would make a bit more. Please give this recipe a try. They are very easy. Watch the video.

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  • on December 21, 2007

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    I have made this recipe twice. Yes, it took a little more effort, but it worked out great and tasted wonderful. The first ones puffed a little, but then I rolled the second batch thinner and did not have any problems with that. Great recipe for someone on a gluten-free diet.

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  • on December 20, 2007

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    These turned out great, but you must have the airbake or baking stone for them to turn out their best. The Saigon Cinnamon worked out great! New favorite!

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  • on December 19, 2007

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    I love these cookies! They don't look as perfect as the ones on TV, but they taste great. Maybe someone already mentioned this, but use a pastry bag (you can make one out of a plastic zip top bag for the meringue. It is much easier than trying to use a spoon or a spatula!

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  • on December 17, 2007

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    When I printed this recipe, it had no reviews yet and I had high hopes. Well, what a disappointment and what a mess in the preparation. Although I followed the recipe to a T, it was so hard to handle. I just came back to the recipe today to see if there are any reviews. And it looks like many people had the same problem. The cookies taste good and look great, but are not worth all the mess it took to make them.

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  • on December 17, 2007

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    It seems like alot of people didn't "get" what was involved in this cookie. They should have watched the video first to get the feel for how this recipe is supposed to go. The batter is supposed to be sticky. It was difficult to work with at first, but got easier as I re-rolled the dough and more conf. sugar got worked into the dough. I didn't find that it was sticking to the parchment paper as others have said. I used the exact ingredients as noted in the recipe. I made sure I floured all surfaces with the powdered sugar and kept flipping the dough in the parchment paper as instructed in the video.
    It is certainly time consuming, but worth the effort.
    The reason why the cookies bubble when you cook them is the meringue runs onto the pan and gets under the cookie. Try not to let it run onto the pan. If it does, simply break off the bubble after they cool to keep the star shape. I did find I cooked them for more like 40 minutes vs. 30 (my cookie cutter was slightly larger and my oven takes slightly longer than usual.
    You must try them and have patience. They are so tasty and look great too!

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