Nov 14, 2012

Zimtsterne (Cinnamon and Kirsch Star Cookies)

The recipe for these Christmas cookies comes from the bakery Rischart in Munich. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.

Credit: Todd Coleman

MAKES ABOUT 3 DOZEN

INGREDIENTS

2 egg whites
2½ cups confectioners' sugar
1 tbsp. ground cinnamon
1 tbsp. kirsch (cherry brandy)
2½ cups blanched whole almonds
1 cup sugar, plus more for rolling cookies
¼ cup rum

INSTRUCTIONS

1. Whisk egg whites in a bowl to stiff peaks. Whisk in confectioners' sugar to make glaze; pour off ⅔ cup and reserve. Add cinnamon and kirsch to remaining glaze; set aside. Finely grind almonds in a food processor; add granulated sugar and finely grind. Transfer to bowl with spiced glaze; mix into dough.

2. Transfer dough to a surface sprinkled heavily with sugar; cover with parchment paper. Roll dough until ¼" thick. Uncover and spread reserved glaze over dough; let sit until glaze sets, about 30 minutes.

3. Place rum in a bowl, and using a 1¾" star cutter, dip cutter in rum and cut out a cookie; repeat and transfer to parchment paper-lined baking sheets, spaced 2" apart. Let dry for 3 hours. Heat oven to 450°. Bake cookies until glaze just sets but does not brown, 3�4 minutes.

This article was first published in Saveur in Issue #152

Subscribe now

Ratings & Reviews (5)

by rnelson on 2012-12-04

Had two large eggs for eggwhites and still not nearly enough liquid to make a dough. Powdery. Was forced to add some water. Glaze, as I expected, covered about half the rolled out dough. Didn't work on many many levels.

by TARIQATA on 2012-12-09

Sadly, I have to agree with the previous reviewer. I really liked the sound of these cookies and wanted to give them a try, but I wasn't happy with the end result. The dough was really dry and very crumbly, and I also didn't have nearly enough glaze to cover the dough, even spread very thinly - which was difficult to do, since the dough wanted to cling to it in the worst way. The cinnamon and kirsch flavours also really didn't come through at all after the cookies were baked; they were just excessively sweet. I suspect that part of my problem with the dough was that I needed to grind the almonds much more finely, but I wasn't impressed enough with these cookies to try them again.

by KIKADEE on 2012-12-18

So disappointed in this recipe. Like the other reviewers noted, two large egg whites could not begin to make this dough stick together. It turned out like clumpy dust. It couldn't be rolled without breaking into pieces, and there was nowhere near enough glaze to cover the dough, which pulled up in chunks as I spread it. I saw the writing on the wall at that point and turfed the dough. What a waste of time and money. This is not the first time I've made a Saveur recipe and wondered if anyone actually tried it out prior to publication.

by VICTORIAL on 2012-12-20

WHY don't I look at reviews before I make recipes???? This was one of the most labor-intensive cookies I have ever made (and, really, that's saying a lot). I wanted to love these because I've been recently diagnosed as gluten sensitive, and no wheat products were used. Alas... I transferred the dough to my food processor, then added another beaten egg white and about 1/2 tablespoon of liquor and processed until it turned into a decent dough. The rolling out wasn't a problem (use LOTS of granulated sugar), and the 2/3 cup of egg white/ confectioners sugar was a bit on the light side but at least covered the dough. I didn't use a star cutter because my smallest was 2-1/2". so I used a bell-shape. I also baked the scraps. But I only got 36 cookies. :)
It's a good cookie. I used orange-flavored cognac and the flavor was very nice. I will NOT be giving these away to friends/ family but will keep them to savor with tea (okay, I'll give some to my Mom and my sister...). But this will be the last time they are made because they were simply too labor intensive.

by JANINED706 on 2012-12-21

I'm German Swiss, and essentially these cookies are a meringue with ground nuts (usually almonds) stirred in. The dough should be sticky, not crumbly, and we roll it out between pieces of cling film. And you don't need to dip the cutter in rum. I think there is something backwards in the recipe: the ground nuts and flavorings should be w/ most of the egg whites, not the reserved 2/3 c. It also helps to chill the dough for a few minutes after rolling, and before cutting.

Zimtsterne (Cinnamon and Kirsch Star Cookies) 1 5 5