Cinnamon-almond meringue stars (Zimtsterne) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 241) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow shaped cookies to dry 12-24 hours before baking.

  • Jhein12 on May 08, 2026

    Make sure your almond flour is good. Brand new bag but mine was kinda rancid so my cookies tasted like that.

  • anya_sf on December 24, 2018

    I'm not sure if these turned out right. The meringue was fairly dense from all the sugar, so the dough didn't need extra almonds to be stiff enough to roll. I didn't feel comfortable leaving the raw cookies at room temperature overnight, so I put them in the fridge for 12 hours, uncovered. Baked them about 5 minutes until the tops were set. The cookies seem too chewy and dense, not quite dry enough. Perhaps they needed to dry out longer? Also, it was raining, so the humidity can't have helped. The cinnamon-almond flavor is really good, but they're not like the Zimtsterne I had in Germany. Update: they did improve with age.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.