Zimtsterne cookies (pronounced “tszimt’-shtair-ne”) are a traditional German Cookie that have a wholesome cinnamon almond flavor – perfect for the holidays! Not only are these cookies beautiful and delicious, they are also made with no wheat flour. You heard right – NO WHEAT FLOUR. This means they are perfect for your friends and family members who follow a gluten-free diet.
Instead of using the traditional white glaze on the top of our Zimtstern cookies, we used a cinnamon flavored marshmallow fondant. We used our Christmas Star, Ornament Star, and Star within a Star springerle cookie molds to make the beautiful impressions. You can find our marshmallow fondant recipe here.
- 3 cups blanched almond flour
- 1 cup powdered sugar, plus ¼ cup for rolling out the dough
- 1 heaping Tablespoon cinnamon
- Pinch of salt
- 1 Tablespoon honey
- 1 large egg white
- Preheat oven to 300 degrees F.
- Using a stand mixer with a paddle attachment, combine the almond flour, 1 cup of powdered sugar, cinnamon and salt.
- After ingredients have been combined well, add the honey and egg white. Continue to mix until the ingredients come together to form a smooth dough.
- Dust your work surface with powdered sugar. Dump the dough out and knead by hand a few times.
- Using a rolling pin, roll the dough out so it is approximately 1/3 inch thick.
- Using a star cookie cutter (approximately 1-2 inches in diameter), cut out the stars and arrange them on a parchment lined baking sheet.
- Bake for 10-12 minutes, rotating half way through the baking time.
- Remove from oven when cookies are just beginning to brown around the edges. Cool.
- Top with marshmallow fondant impressions using springerle star cutters.
- To adhere the fondant impression to the cookie, dip your index finger in water and wet the back of the fondant. Apply fondant to the cookie. You can also use corn syrup as an adhesive.
- This recipe made approximately 37 small stars.
- The cookies can be stored in an air-tight container at room temperature for a couple of weeks.