Zimtsterne are naturally gluten free, cinnamon star biscuits originating from Germany. These picture perfect, iced Christmas biscuits are perfect for feeding a crowd.
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Yields:
45
Prep Time:
40 mins
Cook Time:
10 mins
Total Time:
50 mins
Cal/Serv:
55
Ingredients
100 g blanched hazelnuts
2 medium egg whites
200 g icing sugar, sifted, plus extra to dust
150 g ground almonds
2 tsp. ground cinnamon
1 tsp. ground ginger
Finely grated zest 1/2 lemon
Directions
Step 1Preheat oven to 130°C conventional heat (no fan as this will cause the icing to brown too quickly) mark 1/2. Line 2 large baking sheets with baking parchment. Whizz the hazelnuts in a food processor until finely ground (don’t over-work them or they will get greasy). Set aside.
Step 2Beat egg whites in a large bowl with a handheld electric whisk until they hold soft peaks. Add the icing sugar and beat on low speed until incorporated. Next beat on full power for 2min. Spoon out 50g (2oz) of the mixture to use as the glaze.
Step 3Using a large spoon, mix the ground nuts, spices and lemon zest into the remaining mixture to make a stiff, slightly sticky dough. Lightly dust a sheet of baking parchment with icing sugar then place the dough on top. Lightly dust the dough with icing sugar, then cover with another sheet of baking parchment (this makes rolling out easier).
Step 4Roll out between the parchment to 5mm (1/4in) thick. Remove top parchment and stamp out stars using a 4cm (11/2in) cutter. Dip the cutter in icing sugar between stampings if sticking.
Step 5Transfer to prepared sheets (they don’t spread much). Paint reserved glaze neatly on top of each star in an even thin layer.
Step 6Bake for 10min in lower half of the oven or until biscuit feels firmer and glaze is set but not browning. Cool on trays before serving.
To store
Store in an airtight container at room temperature for up to 2 weeks.
Per Serving:
Calories: 55
Protein: 1g
Total fat: 3g
Saturates: 0g
Carbs: 5g
Total sugars: 5g
Fibre: <1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
