Zimtsterne Zimtsterne

Author: Canadian Living

German for “cinnamon stars”, these chewy treats are baked with a meringue topping.

  • Portion size 48 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



In food processor, pulse hazelnuts until coarsely ground; transfer to large bowl.

In separate bowl, beat egg whites until frothy; beat in salt and cream of tartar. Beat in 1 cup (250 mL) of the sugar, 2 tbsp (30 mL) at a time, until stiff glossy peaks form, about
5 minutes. Beat in cinnamon and vanilla.

Remove 1/2 cup (125 mL) of the meringue; cover and refrigerate for topping. Stir remaining meringue into ground hazelnuts to form sticky dough; cover and refrigerate for 2 hours.

Sprinkle work surface with some of the remaining sugar. Working with a third of the dough at a time, sprinkle with some of the remaining sugar. Dampen rolling pin with moist towel. Roll out dough to 1/4-inch (5 mm) thickness, moistening rolling pin whenever lifted. Using 2-inch (5 cm) star-shaped cookie cutter, cut out shapes; with lifter, place on parchment paper–lined baking sheets.

With small palette knife or brush, spread 1/2 tsp (2 mL) of the reserved meringue topping over each cookie. Bake in 300°F (150°C) oven until crisp, about 30 minutes. Transfer to racks; let cool.

Nutritional facts Per cookie: about

  • Sodium 3 mg
  • Protein 1 g
  • Calories 70.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 8 g


  • Iron 3.0
  • Folate 4.0
  • Calcium 1.0
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Baking & Desserts