Christmas,  Dairy-Free,  Gluten-Free

Zimtsterne – Gluten Free German Cinnamon Star Cookies

    Hey there Cookie Enthusiasts! Today, we’re taking a flavorful journey to Southwest Germany with a treat that not only tastes amazing but also is naturally gluten free and dairy free – Zimtsterne.

Zimtsterne – Cinnamon Stars, which perfectly describes their starry appearance and cinnamon taste, has been part of German Christmas celebrations for ages, bringing some magic to the holiday season.

These delicious festive stars remind me a little bit of marzipan and macaroon. The cookies are chewy and slightly crunchy, with a lovely mix of ground nuts, cinnamon and a sweet meringue-like icing. 

The recipe for these cookies is pretty easy to make, but you may find that the cookie dough is quite sticky and difficult to handle. That’s why for the perfect result be sure to read the notes before baking. The original recipe calls for almond flour but I decided to use a combination of hazelnut and almond.

If you’re looking to add a little more sweetness to your Christmas cookie box, Zimtsterne might just be the perfect treat!

Zimtsterne - German Gluten Free Cinnamon Star Cookies

Zimtsterne - German Gluten Free Cinnamon Star Cookies
Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes


Cookie dough:

  • 2 medium egg whites
  • 100 g powdered/confectioner sugar
  • 230 g blanched almond meal
  • 100 g hazelnut meal
  • 2 ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt


  • 1 medium egg white
  • 100 g powdered/confectioner sugar
  • ½ tsp lemon juice


  1. In a bowl mix the ground almonds, ground hazelnuts and cinnamon.
  2. In the medium bowl beat egg whites with a pinch of salt until soft peaks form. Gradually add lemon juice, powdered sugar and vanilla extract and continue to beat for another 2 or 3 minutes until thick and creamy.
  3. Add the nut mix to the egg whites and mix until the dough is formed. Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour or overnight.
  4. Prepare the glazing: Beat egg white until soft peaks form. Gradually add lemon juice and powdered sugar and continue to beat for another 2 or 3 minutes until thick and creamy.
  5. Preheat the oven to 150º C (300º F), place the rack on the bottom rung of the oven and line two large baking sheets with parchment paper. 
  6. Remove the dough from the fridge and roll it out between two sheets of parchment paper (sprinkled with powdered sugar or a nut meal) to a thickness of about 8mm-1cm. Then cut out star shapes (or other shapes) and transfer them to a lined cookie sheet.*
  7. Use a brush, toothpick or little spoon to spread the glazing on each star. Knead the remaining dough scraps again, roll out and cut out the cookies, using all of the dough.
  8. Bake in a preheated oven for 15 - 17 minutes*, then turn off the oven, open the door slightly and allow it to dry out for about 10 minutes. Place the Zimtsterne on a cooling rack to cool completely.


  • *If the dough is too soft and it's too difficult to cut out the stars, roll out half of the dough between two sheets of paper and chill it in the fridge for about half an hour or in the freezer for 10 minutes.
  • If the dough is still too soft or sticky to work with, add a little more almond or hazelnut meal to the dough.
  • *If the tops of the cookies have started to brown, cover them with parchment paper and continue baking.
  • Bake the cookies without the fan on, because it can speed  the egg white glazing browning.  
  • The cookies can be stored in an airtight container in a cool place for up to 2 weeks.
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