Zimtstern

German Christmas cookie A classical Zimtstern Orangenstern, a cinnamon star with orange zest in the middle A Zimtstern (German pronunciation: [ˈt͜sɪmtˌʃtɛʁn] ⓘ, lit. 'cinnamon star'; pl.: Zimtsterne) is a Christmas cookie, originally from Swabia in Southwest Germany, made from foam of whipped egg white, sugar, at least 25% almonds, cinnamon and a maximum of 10% flour. It is most popular in Germany, Switzerland, and Alsace. Cookies of this kind are called Plätzchen or Weihnachtsgebäck ('Christmas cookies') in German. The ingredients are used to make a compact dough that is easy to roll out. After drying, an egg white glaze is applied and the stars are cut out. These are baked on baking trays over low heat, whereby the egg white glaze only coagulates and does not take on any darker color. According to old cookbooks, the egg white is whipped to loosen it and lifted under the dough. The egg white and sugar (meringue) glaze is also whipped. This procedure is no longer in widespread use today. Although most varieties of Plätzchen appeared in the 19th century to decorate the Christmas tree, cinnamon stars were not originally associated with Christmas and date back to the 16th century at the latest. There are mentions that in 1536 the Emperor of Holy Roman Emperor Charles V was served "delicious" cinnamon stars when visiting Cardinal Lorenzo Campeggio. Cinnamon in those days was an extremely expensive spice: in 1530 the Augsburg merchant Anton Fugger decided to demonstrate his wealth to the emperor by burning Charles V's promissory notes on a fire made of cinnamon sticks.

Zimtsterne survive the seasonal rush because they combine a chewy, almond‑rich centre with a light, glossy meringue glaze that stays soft for days. The high almond content gives the cookie a natural fat that prevents it from drying out, meaning they can be made ahead of time and still taste fresh at the Christmas feast. Their star shape also makes them an easy visual cue for children separating treats from the rest of the spread. Unlike butter‑based biscuits, Zimtsterne don’t melt in warm rooms, which is perfect for the long evenings spent around the tree during a British winter.

When buying Zimtsterne, check the ingredient list for at least a quarter of the weight in almonds – this signals the authentic texture. Look for a smooth, slightly glossy top; a dull surface often means the glaze has been over‑baked, turning the meringue into a crust. If you’re buying from a supermarket, choose varieties that list no artificial flavourings – a hint of genuine cinnamon should dominate. For a premium treat, seek out bakeries that still use the traditional method of folding whipped meringue into the dough, which yields a lighter bite and a more delicate star.

Serve Zimtsterne with a side of hot mulled wine or spiced cider; the warm drink softens the meringue topping just enough to release the almond aroma without ruining the shape. Pair the cookies with a dollop of clotted cream or a slice of dense fruit cake for contrast in texture and flavour. If you want to elevate a simple tin, arrange the stars on a wooden board dusted with a light sprinkling of powdered cinnamon and a few whole almonds for visual flair. They also make a sturdy base for mini cheese boards, holding up against cheeses like stilton or brie without slipping.