clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
zimtsterne star cookies cinnamon break fast
Photo credit Sheri Silver

Zimtsterne Cookies

These star cookies are perfect for breaking your fast! 

  • Total Time: 1 hour 35 minutes
  • Yield: 19 cookies 1x


Units Scale
  • 2 ½ cups finely ground almonds or almond meal
  • 1 tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ½ tsp salt
  • 1 tsp grated fresh lemon peel
  • 2 large egg whites, at room temperature
  • 1 tsp lemon juice
  • 1 ½ cups confectioners’ sugar


  1. Line a cookie sheet with parchment paper.
  2. Place the almonds, cinnamon, cloves, salt and lemon peel in a bowl, whisk to blend the ingredients and set aside.
  3. Beat the egg whites in an electric mixer starting at low, then increasing the speed to medium-high for 1-2 minutes or until bubbly. Pour in the lemon juice and beat at medium-high for another 2 minutes or until soft peaks form. Gradually add the confectioners’ sugar and beat at high speed for 4-5 minutes or until stiff and glossy.
  4. Remove about ⅓ of this egg mixture to a bowl and set aside.
  5. Add the almond mixture to the remaining (⅔) mixture and stir to mix the ingredients thoroughly.
  6. Roll the dough between two sheets of parchment paper to ¼-inch thickness. Place on a baking sheet and freeze for 30 minutes. 
  7. Preheat the oven to 300°F. 
  8. Use a star-shaped cookie cutter (we used a 3-inch cutter) to cut out the cookies, and place on your prepared baking sheet. Gather the trimmings, re-roll and cut until all of the dough is used up. 
  9. Spoon the reserved ⅓ egg white mixture atop each of the cookies, and use a small spoon or pastry brush to spread evenly to the edges. 
  10. Bake for about 12-15 minutes.


  1. This recipe makes about 19 cookies using a 3-inch-wide cookie cutter.
  2. You can make these cookies as much as a week ahead. Keep them tightly sealed so they’ll stay crispy.
  • Author: Ronnie Fein
  • Prep Time: 20 minutes + 1 hour resting
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday