Zimt Sterne (Cinnamon Stars)


These are a particularly famous Christmas cookie made from mostly marzipan. They were my personal favourite of all the cookies we made in this course, which was surprising since I don’t generally love marzipan. Apparently quality marzipan makes a difference!

German pastries day 4 (6 of 6)


  • 250 g marzipan
  • 40 g almond powder
  • 10 g cake flour
  • 5 g cinnamon
  • 1 egg white
  • 200 g icing sugar


  1. Knead the marzipan, almond powder, flour, and cinnamon together
  2. Roll the dough out (~1 cm thick)
  3. Refrigerate for at least a few hours
  4. Add the egg white to the icing sugar to create a royal icing and spread it over the dough (want spreadable but not too runny consistency)
  5. Moisten the cutter and cut stars out (using the special Zimtstern cutter). You can also cut out moons using a simple circle shaped cutter.
  6. Re-roll the leftover dough (including the icing) and repeat
  7. Bake at 280 – 300 F until the edges and icing are slightly dry, but you do not want any colour on the royal icing


  • The quality of the marzipan is extremely important, so make sure to get marzipan with only two ingredients: almonds, and sugar. The more almond the better!
  • To make the traditional stars you will need a special Zimtstern cutter that allows the stars to be removed without messing up the icing. This can be hard to find. An alternative is to make half moons using a circle cutter.
Icing the cookie dough
Using the specialty star cutter

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