For centuries, these star-shaped German Christmas biscuits have brought joy to families across the globe, their delicate crunch and chewy centre evoking feelings of nostalgia and wonder. But what's truly remarkable about these 'zimtsterne' is that they originated in the 1500s - a fact that leaves one feeling small yet connected to the past.
I'm thrilled to share Friede's grandma Hadmuth's recipe for these iconic biscuits, which have been passed down through generations and remain as relevant today as they were centuries ago. The process involves iceing the biscuits before baking, rather than after, adding a unique twist to this traditional cookie-making technique.
To begin, whisk 2 large egg whites until stiff, then gradually add 150g of icing sugar and mix until glossy meringue-like consistency is achieved. Add 1½ tsp of ground cinnamon and gently fold in 325g of ground almonds before kneading the dough into a smooth ball. Wrap the dough in greaseproof paper and refrigerate for at least 2 hours.
Meanwhile, prepare a second batch of icing by whisking 1 large egg white until stiff, then adding 100g of icing sugar and mixing until smooth. The icing is ready to use when chilled.
To roll out the dough into thin sheets, line two oven trays with baking paper and press out uniform star shapes using a 6cm diameter cutter. Dip the cutter in icing sugar between each cut to prevent sticking.
Bake the biscuits at 150C (130C fan)/300F/gas 2 for 18 minutes or until the icing turns pale gold and the biscuit is soft-firm to the touch. Allow them to cool completely before transferring them to a container, where they can be stored for up to two weeks.
These 'zimtsterne' are more than just a delicious holiday treat - they're a window into Germany's rich baking heritage, passed down through generations of women who have lovingly shared their secrets and traditions with loved ones. With Friede's grandma Hadmuth's recipe as our guide, we can continue this tradition for centuries to come.
I'm thrilled to share Friede's grandma Hadmuth's recipe for these iconic biscuits, which have been passed down through generations and remain as relevant today as they were centuries ago. The process involves iceing the biscuits before baking, rather than after, adding a unique twist to this traditional cookie-making technique.
To begin, whisk 2 large egg whites until stiff, then gradually add 150g of icing sugar and mix until glossy meringue-like consistency is achieved. Add 1½ tsp of ground cinnamon and gently fold in 325g of ground almonds before kneading the dough into a smooth ball. Wrap the dough in greaseproof paper and refrigerate for at least 2 hours.
Meanwhile, prepare a second batch of icing by whisking 1 large egg white until stiff, then adding 100g of icing sugar and mixing until smooth. The icing is ready to use when chilled.
To roll out the dough into thin sheets, line two oven trays with baking paper and press out uniform star shapes using a 6cm diameter cutter. Dip the cutter in icing sugar between each cut to prevent sticking.
Bake the biscuits at 150C (130C fan)/300F/gas 2 for 18 minutes or until the icing turns pale gold and the biscuit is soft-firm to the touch. Allow them to cool completely before transferring them to a container, where they can be stored for up to two weeks.
These 'zimtsterne' are more than just a delicious holiday treat - they're a window into Germany's rich baking heritage, passed down through generations of women who have lovingly shared their secrets and traditions with loved ones. With Friede's grandma Hadmuth's recipe as our guide, we can continue this tradition for centuries to come.
I love reading about the history behind these German Christmas biscuits 
! The idea that they've been passed down through generations of women is so cool 
. I'm definitely going to try out Friede's grandma Hadmuth's recipe, especially with the unique twist of icing before baking 
. It sounds like a lot of fun to make and decorate these biscuits, maybe we can even get creative with different star shapes? 
I'd love to see some variations of zimtsterne in the comments! 
Mind blown right? The icing trick is genius btw - who knew adding it before baking could make such a diff vibe? 
Anyway, can't wait to try out Friede's grandma Hadmuth's recipe & pass down this tradition 2 my fave ppl! 
That icing technique is genius - I never knew you could ice before baking, but it makes sense now. Anyway, I'm totally bookmarking this recipe and whipping up a batch ASAP!
. I love that Friede's grandma Hadmuth has passed down her recipe through generations, it's a great way to keep traditional baking alive. But what really gets me is how these biscuits can evoke such strong feelings of nostalgia and wonder in people - there's something special about experiencing the past through food 
. One thing I'd suggest though is making sure to chill the icing properly before using it, I've had issues with mine not setting right before 
And that icing sugar twist on traditional cookie-making is genius 
. I've been dying to try making these for ages now... can you imagine how cute they look all frosted up with the star shapes? 
My friends are always asking me to bring my own baking to parties, so this recipe is gonna be a total winner 
!
. I love that Friede's grandma Hadmuth shared her recipe with us - it's like we're getting a piece of their family's traditions 
. Definitely adding these to my holiday baking list ASAP! 
But hey, I guess it's nice that Friede's grandma hadmuth is keeping the tradition alive, and all that jazz 
and i love the icing sugar trick, it makes them sound so elegant and fancy 
anyway, friede's grandma hadmuth sounds like a legend 
can't wait to try making these biscuits, they look so delicious 
can't wait to see what kinda magic happens when we mix up the icing sugar and ground almonds 