Perfect cinnamon stars

The absolute classics for Christmas!
Perfect cinnamon stars

Cinnamon stars are an indispensable part of Christmas for me, so I can’t imagine celebrating the holiday without them. For me, the fragrant classics are an indispensable part of Christmas, and they are the only thing that really gets me in the Christmas spirit.

The cinnamon star is one of the most popular cookies and is now known and loved far beyond the borders of Germany. It is said that cinnamon stars originated in Swabia. In the United States they are known as German Cinnamon Star Cookies, in France as Étoiles à la cannelle and in Spain as Estrellas Canela.

  • Prep Time1 hr 30 min
  • Cook Time12 min
  • Total Time1 hr 42 min
  • Yield≈ 50 piece
  • Serving Size5piece (60 g)
  • Energy299 cal
  • Cuisine
    • deutsch
  • Course
    • Gebäck
  • Cooking Method
  • Suitable for Diet
    • vegetarian

For the cinnamon stars

For the cinnamon stars

  • 3 egg white
  • 1 pinch salt
  • 200 g powdered sugar (sifted)
  • 350 g ground almonds (with skin)
  • 1-2 tsp Ceylon cinnamon (ground)

Required utensils

  • Hand mixer
  • Baking tray
  • Roll of dough
  • Cookie cutters
  • Transparent film
1
Place two egg whites and salt in a mixing bowl and whip with the whisk attachment until semi-stiff. Continue whipping and slowly add 100 g of powdered sugar until the egg whites have a creamy firmness.
2
Mix the almonds with the cinnamon and then incorporate them into the egg whites until a homogeneous dough is formed.
3
Shape the finished dough for the cinnamon stars into a ball, wrap in cling film and place in the refrigerator for 2 hours.
4
Take the dough out of the refrigerator and roll it out to a thickness of about 1 cm using a rolling pin. If the dough sticks too much, you can dust the work surface with a little flour or ground almonds.
5
Cut out the stars, knead the remaining dough scraps again, roll out again and cut out. Repeat this process until all the dough has been processed.
6
Whip the last egg white for the glaze as described in step 1 and then slowly add the remaining powdered sugar until you have a firm, creamy mixture.
7
In the meantime, preheat the oven to 120 °C convection oven. (140 °C top/bottom heat)
8
Place the cinnamon stars on a baking tray lined with baking paper and brush thinly with the egg white and powdered sugar mixture. Either a common butter knife or a kitchen brush is suitable for spreading.
9
Place the cookies in the oven (middle shelf) for about 15 minutes. Finished cinnamon stars are still somewhat soft when removed and the egg whites are bright white.
10
The warm cinnamon stars should cool on a cooling rack before you put them into an airtight cookie tin. Your homemade cinnamon stars are ready!
Tip / Note:

To keep your cinnamon stars from drying out, you should place them in an airtight cookie tin after they cool. In it, the small delicacies stay fresh for about a month.

  • Nährwerte

  • 10 servings per container
  • Serving Size5piece (60 g)
  • Amount per serving
  • Calories299
  • % Daily Value*Standard DV
  • Total Fat19.3 g78 g24.74%
  • Total Carbohydrate21.6 g275 g7.85%
  • Dietary Fiber4 g28 g14.29%
  • Total Sugars21.6 g
  • Protein11.2 g50 g22.4%
  • Vitamin D (Cholecalciferol)0.09 IU800 IU0.01%
  • Calcium93.4 mg1300 mg7.18%
  • Iron1.3 mg18 mg7.22%
  • Potassium260.6 mg4700 mg5.54%
  • Vitamin A0.007 mcg900 mcg0%
  • Vitamin C (Ascorbic Acid)0.1 mg90 mg0.11%
  • Vitamin E (Tocopherol)9.3 IU33 IU28.18%
  • Vitamin B1 (Thiamin)0.0788 mg1.2 mg6.57%
  • Vitamin B2 (Riboflavin)0.4 mg1.3 mg30.77%
  • Vitamin B12 (Cobalamine)0.009 mcg2.4 mcg0.38%
  • Phosphorus171.3 mg1250 mg13.7%
  • Iodine1.015 mcg150 mcg0.68%
  • Magnesium94.9 mg420 mg22.6%
  • Zinc1.1 mg11 mg10%
  • Copper0.3 mg0.9 mg33.33%
  • Manganese0.6 mg2.3 mg26.09%
  • Chloride14.1 mg2300 mg0.61%
  • Salz g6 g0%

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Das Rezept für die besten Zimtsterne

Tips & tricks for perfect cinnamon stars at Christmas time

How long do cinnamon stars need to bake?

To prevent the stars from becoming dry and tough during baking, bake them at a relatively low temperature and for a fairly short duration. When they are ready, the layer of egg whites should be bright white. As the baking time increases, the texture of the cookies becomes “harder”.

At what temperature are cinnamon stars baked?

Put the delicious cookies in the oven at a temperature of just 120 degrees Celsius (for convection) or 140 degrees Celsius (for top and bottom heat) so they don’t dry out and become tough. They are good if they still feel somewhat elastic when removed from the oven. Don’t worry if your dough is still too soft after baking; the cookies will firm up after cooling.

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How to apply the glaze?

If you want the egg whites to stick to the dough stars without spreading everywhere, make sure the stars are already on the baking sheet (don’t forget the baking paper!). After that, you can either coat them with a regular table knife or a small kitchen brush.

My dough for the cinnamon stars is sticking, what should I do?

If you find that your dough has become too sticky, it’s most likely because it hasn’t been in the refrigerator long enough. Make sure it’s really cooled down properly before you roll it out and stitch it out.

An incorrect ratio of ground almonds to eggs is a common reason why your dough sticks too much. In this particular case, it is usually enough if the eggs used are slightly too large and therefore have more egg whites. So if your dough still sticks too much despite being sufficiently chilled, you can simply increase the amount of almonds in the dough and refrigerate it again. For this reason, you should definitely add another serving of almonds to your cart.

What is the shelf life of homemade cinnamon stars?

In an airtight container like a cookie jar, homemade cinnamon stars will keep for up to three weeks. To prevent the delicious cookies from drying out, it is important to make sure that there is never too much “free space” in the tin.

How can I tell when my cinnamon stars are ready?

The challenge with cinnamon stars is that the cookies still have a pliable and fluffy texture even after they are removed from the oven. For this reason, it is important that you pay close attention to the specified baking time and temperature. When hot, the cookie stars have a very delicate texture, and you might get the impression that they were baked a little too short. However, as soon as they cool, they acquire a firmer consistency, while retaining their elastic and pliable properties.

My cinnamon stars have become hard, what can I do?

Take an apple, peel it and cut it into small wedges. Place two or three of the apple slices in the cookie jar and leave them there overnight. The apple slices increase the humidity in the can, while the cookies absorb some of the moisture. If the cinnamon stars have not yet softened, remove the apple pieces from the can and replace them with fresh ones. Otherwise, mold could quickly form without adequate ventilation.

How do I get cinnamon stars like from the baker!

Instead of spreading each cinnamon star individually, the egg white mixture is poured onto the rolled out dough in the bakery and cut out with a special cookie cutter. This means that not every single star has to be cut out and decorated. These cookie cutters are much larger than those normally available, and have a flip mechanism that allows the cookies to transfer neatly from the mold to the baking sheet.

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Be careful, though, as the egg whites in the dough may become too high due to the glaze when you knead the remaining dough another time afterwards. For this reason, whenever you use the leftover dough for cinnamon stars, you should add a few almonds to the dough to give it the right consistency after baking.

Coumarin: Are cinnamon stars dangerous?

In cinnamon, coumarin is present in low concentrations due to its natural composition. This substance, which is responsible for the seductive scent of the small sticks, is a burden on the liver and is suspected of being carcinogenic. However, the amount of coumarin contained in different varieties of cinnamon differs significantly. The less expensive cassia cinnamon has a particularly high coumarin content, while the more expensive Ceylon cinnamon has a significantly lower overall concentration of the compound. To ensure that my cinnamon stars are of the highest possible quality, I use only Ceylon cinnamon.

According to a press release from the German Federal Institute for Risk Assessment (BfR), parents should limit their children’s consumption of cinnamon stars to about four per day. The recommended serving size for adults is twice that amount, or eight pieces. The World Health Organization (WHO), on the other hand, considers 0.1 milligrams of coumarin per kilogram of body weight to be a safe level.

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