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Marzipan Cinnamon Stars – Classic German Christmas Biscuit Recipe
Discover how to make moist marzipan cinnamon stars, a traditional German Christmas biscuit with hazelnuts, almonds, and a zesty lemon glaze.
📖 What is it
Discover how to make moist marzipan cinnamon stars, a traditional German Christmas biscuit with hazelnuts, almonds, and a zesty lemon glaze.
🛒 Ingredients
- ✓ 250 g marzipan paste
- ✓ 2 medium egg whites
- ✓ 150 g icing sugar
- ✓ 50 g caster sugar
- ✓ 2 tsp ground cinnamon
- ✓ 100 g ground hazelnuts
- ✓ 100 g ground almonds
- ✓ Juice of half a lemon
📊 Nutritional Information
This recipe is also available in German .
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Marzipan cinnamon stars are a cherished Christmas biscuit from Germany, especially popular in Bavaria and Swabia. These festive treats combine the rich flavours of marzipan, ground hazelnuts, and almonds with warming cinnamon and a fresh lemon glaze. Perfect for holiday celebrations, they bring authentic German Christmas spirit to your table with a moist, nutty texture and aromatic sweetness.
👨🍳 Preparation
- 1
Cut the marzipan paste into small pieces and place them in a large mixing bowl.
- 2
Add the first egg white and knead everything by hand until the marzipan becomes smooth and pliable.
- 3
Incorporate the second egg white and mix thoroughly.
- 4
Sift the icing sugar, caster sugar, and cinnamon over the mixture, then add the ground hazelnuts and 50 g of the ground almonds.
- 5
Knead everything into a smooth dough. If it feels too sticky, gradually work in a little more ground almonds until the consistency is just right. The dough should remain moist to keep the cinnamon stars from drying out after baking.
- 6
For the glaze, whisk the remaining icing sugar with freshly squeezed lemon juice in a small bowl.
- 7
Slowly add egg white until the glaze is thick, smooth, and lump-free.
- 8
Preheat your oven to 160–175°C (fan off).
- 9
Sprinkle 50 g of ground almonds onto your work surface, place the dough on top, and press it down with your hands.
- 10
Roll the dough out to about 1 cm thick using a rolling pin.
- 11
Cut out star shapes with a star-shaped cutter and arrange them on a baking tray lined with parchment paper.
- 12
Brush the tops of the stars with the lemon glaze using a pastry brush.
- 13
Bake on the middle shelf for 10 to 12 minutes, until the glaze turns a light golden colour.
- 14
Remove the tray from the oven and let the cinnamon stars cool completely on the tray so the glaze sets firm and doesn’t soften.
- 15
Store the finished cinnamon stars in an airtight biscuit tin.
🧠 Why It Works
This recipe balances the natural sweetness and moisture of marzipan with the warm spice of cinnamon and the nutty depth of hazelnuts and almonds, creating a complex flavour profile. The dough’s moist texture prevents the biscuits from drying out, while the lemon-infused glaze adds a bright acidity that cuts through the richness. The interplay of fat from the marzipan and acidity from the lemon juice enhances the overall taste, reflecting traditional German baking techniques that prioritise texture and aromatic harmony.
🛠️ Troubleshooting
Why is my dough too sticky to roll out?
If the dough is too sticky, gradually add more ground almonds until it reaches a pliable but moist consistency that holds together without sticking excessively.
How can I fix a glaze that is too runny or lumpy?
Whisk the lemon juice and icing sugar slowly while adding egg white incrementally until the glaze is thick, smooth, and lump-free for an even coating.
What should I do if the cinnamon stars become too dry after baking?
Ensure the dough is moist before baking and store the biscuits in an airtight container to retain moisture; reheating is not recommended as it can harden the glaze.
Can I prepare the dough in advance?
Yes, the dough can be made a day ahead and refrigerated wrapped tightly to maintain moisture, but allow it to come to room temperature before rolling out.
How do I store marzipan cinnamon stars to keep them fresh?
Store the cooled cinnamon stars in an airtight tin in a cool, dry place to preserve their crisp glaze and moist texture for several weeks.
💡 Tips and Variations
- •
For a richer flavour, opt for high-quality organic almonds and hazelnuts, along with fresh organic marzipan.
- •
Pro tip: Using a silicone baking mat and a well-floured rolling pin helps achieve an even roll and clean cut shapes.
- •
The standout feature of this recipe is the nutty flavour from the hazelnuts and almonds.
- •
For a vegetarian or vegan twist, replace the egg whites with aquafaba (chickpea water) and use vegan marzipan.
- •
If you’d like to swap nuts, ground cashews work well and offer a similar texture.
- •
A little splash of orange blossom water in the glaze adds a lovely aromatic depth to the stars.
- •
For a quick gluten- and sugar-free version, substitute sugar with erythritol and ensure the marzipan is gluten-free.
- •
The secret to these cinnamon stars lies in the perfectly balanced moisture of the dough and the carefully crafted glaze that gives them the ideal bite.
📦 Storage
Keep the cinnamon stars in an airtight tin stored in a cool, dry place. They’ll stay fresh for several weeks and maintain their crisp glaze.
🍷 Pairing
Marzipan cinnamon stars find a harmonious companion in a German Riesling Kabinett, whose crisp acidity and subtle sweetness balance the biscuits’ rich almond and cinnamon notes. A second German choice, a delicate Silvaner from Franconia, offers a mineral-driven freshness that complements the nutty depth and lemon glaze. For an international touch, a lightly sparkling Italian Moscato d’Asti with its aromatic fruitiness and gentle effervescence enhances the festive character and sweetness of the cinnamon stars, creating a refined and culturally coherent tasting experience.
❓ F.A.Q.
What makes marzipan cinnamon stars different from regular cinnamon stars?
Marzipan cinnamon stars include marzipan paste in the dough, which adds moisture and a rich almond flavour, resulting in a softer, more aromatic biscuit compared to the traditional dry version.
Can I make marzipan cinnamon stars vegan or gluten-free?
Yes, you can replace egg whites with aquafaba for a vegan version and use gluten-free marzipan and erythritol instead of sugar to make the recipe gluten- and sugar-free.
How do I prevent the cinnamon stars from drying out after baking?
Maintaining the dough’s moist consistency by carefully balancing marzipan and ground nuts is key, and storing the baked stars in an airtight tin keeps them fresh and the glaze crisp.
What is the best way to roll out and cut the dough for cinnamon stars?
Sprinkling ground almonds on the work surface and using a well-floured rolling pin or silicone baking mat helps achieve an even thickness and clean star shapes without sticking.
When is the best time to bake marzipan cinnamon stars during the festive season?
Baking them a few days before Christmas allows the flavours to mature and the glaze to set perfectly, making them ideal for holiday celebrations and gift-giving.
🏛️ History and Tradition
Cinnamon stars, or Zimtsterne, have been a traditional German Christmas biscuit since the 16th century, especially popular in southern regions like Bavaria and Swabia. Historically, these spiced cookies symbolised festive warmth and were often baked during Advent to celebrate the season. The addition of marzipan reflects the German love for almond-based confections, linking the recipe to centuries-old marzipan craftsmanship. This biscuit is deeply embedded in German holiday customs, reinforcing regional identity and culinary heritage through its aromatic spices and nutty richness.
Marzipan cinnamon stars are a timeless festive treat, blending nuts, cinnamon, and a zesty glaze into a harmonious bite. With just a few simple steps, you can create a delicious biscuit that brings tradition and joy to your home. Do give this recipe a go and share the warmth with your family and friends – it’s sure to become a cherished favourite!
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