These Espresso Cinnamon Stars are a riff on a German classic Christmas cookie. So, in what seems like eons ago, on one of my first Christmas-time trips to Germany, I remember ogling zimtsterne. They were everywhere in the windows of German bakeries. So perfectly pretty, and I couldn’t wait to try them.
What followed was bitter disappointment. I expected a sugar rush from the smooth white glaze. However, I was surprised by how flavorless and not sweet they were. What I thought was a sugar glaze on the cookies was mostly egg white.
This was one of my first experiences with German baking, which generally contains about 1/3 less sugar than American baking recipes. My palate adjusted eventually. However, I wanted to try making a version of zimtsterne this holiday season while packing more flavor and sweetness into the cookie. My twist is these Espresso Cinnamon Stars.
The result was not as beautiful as I would have liked. So I did the only cookie respecting thing to do for the photos. I gilded them with edible gold dust. Now they’re all dressed up and ready for their appearance on the Christmas cookie red carpet.
Putting aside the rustic look of these Espresso Cinnamon Stars, the flavor and sweetness were outstanding. Espresso Cinnamon Stars are chewy, sweet, and the taste benefits from the kick of espresso.
At first, the dough may seem too crumbly and dry to come together. However, stick with it. But make sure you roll it out between pieces of plastic cling film. Greasing the star cutter will also make it a bit easier to cut out the shapes.
Becasue they contain almond flour and not wheat flour, these are a great gluten-free option for your Christmas cookie platter.
Espresso Cinnamon Stars (Zimtsterne)
Ingredients
For the cookies:
- 1 cup powdered sugar sifted
- 2+1/2 cups almond flour
- 1 teaspoon ground cinnamon
- 1 tablespoon instant espresso powder
- 1 egg white
- 1 teaspoon pure vanilla extract
For the glaze:
- 1 egg white
- 1/3 cup powdered sugar
- 1 teaspoon instant espresso powder
Instructions
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Preheat the oven to 300 degrees F.
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Line 2 baking sheets with parchment paper.
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Whisk together the powdered sugar, almond flour, cinnamon, and espresso.
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Add the egg white and vanilla.
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Knead until the dough comes together.
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Roll out the dough between two sheets of plastic cling film.
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Use a greased star cookie cutter to cut out shapes.
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Transfer the shapes to the baking sheets.
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Whisk together the egg white, powdered sugar, and espresso.
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Brush the glaze onto the unbaked cookies.
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Bake for 15 minutes.
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Transfer cookies to a wire cooling rack.
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Plate, and serve.
So, do you like these Espresso Cinnamon Stars? Then also check out some of these other delicious recipes:
TURKEY POTATO STARS APPETIZER
EVERYTHING CHICKEN SCHNITZEL WITH SCALLION CREAM CHEESE SAUCE
EXPRESSO FRENCH MACARONS WITH CHOCOLATE GANACHE FILLING
