O Christmas Cookie! Bringing German Traditions to Your Holiday Baking

 

 The festive season is upon us, and with it comes the wonderful tradition of holiday baking! While gingerbread and sugar cookies are beloved classics, why not embark on a culinary adventure this year and explore the delightful world of German Christmas cookies? Rich in history and bursting with unique flavors, these cookies are a fantastic way to add a touch of European charm to your Christmas spread.

From spiced Lebkuchen to delicate Spritzgebäck, German Christmas cookies, or "Weihnachtsplätzchen," offer a diverse range of textures and tastes. They're often made with warming spices like cinnamon, cloves, and cardamom, and frequently feature nuts, honey, or fruit preserves. The act of baking them is a cherished tradition in many German households, bringing families together in the kitchen to create edible works of art.

Why German Christmas Cookies?

Beyond their exquisite flavor, German Christmas cookies often come with beautiful stories and traditions. They're perfect for gifting, cookie exchanges, or simply enjoying with a cup of coffee or Glühwein (mulled wine) on a chilly evening. Plus, the variety means there's a perfect cookie for everyone!

Today, we're going to make a classic: Zimtsterne (Cinnamon Stars). These elegant, gluten-free cookies are made with ground almonds, egg whites, and a generous amount of cinnamon, topped with a delicate meringue. They're not only delicious but also stunningly beautiful on any holiday platter.

Here's what you'll need and how to make them:

(Recipe)

Ingredients:

• 3 large egg whites
• 1 ½ cups (about 150g) powdered sugar, sifted
• 1 teaspoon lemon juice
• 2 teaspoons ground cinnamon
• 3 cups (about 300g) finely ground almonds (almond flour)

Instructions:

1.  Prepare Meringue: In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sifted powdered sugar, a tablespoon at a time, continuing to beat until the mixture is glossy and forms firm peaks. This is your meringue.

2.  Reserve Meringue & Add Spices: Take about ½ cup of the meringue and set it aside for frosting. To the remaining meringue, gently fold in the lemon juice, cinnamon, and finely ground almonds until just combined. Be careful not to overmix.

3.  Chill Dough: The dough will be quite sticky. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes to make it easier to handle.

4.  Roll and Cut: Lightly dust your work surface with powdered sugar (not flour, as these are gluten-free!). Roll out the chilled dough to about ¼ inch thickness. Dip a star-shaped cookie cutter (about 2-3 inches) in powdered sugar before each cut to prevent sticking.

5.  Frost and Bake: Place the cut stars on a baking sheet lined with parchment paper. Using a small knife or offset spatula, spread a thin layer of the reserved meringue over the top of each cookie.

6.  Bake: Preheat your oven to 300°F (150°C). Bake the Zimtsterne for 12-15 minutes. The meringue should be set and lightly golden, and the edges of the cookies just starting to brown. Be careful not to overbake, or they will become dry.

7.  Cool: Let the cookies cool completely on the baking sheet before transferring them to an airtight container.

These beautiful Zimtsterne are a delightful addition to any Christmas cookie collection and a wonderful way to share a taste of German holiday tradition. Enjoy the baking, and Frohe Weihnachten (Merry Christmas)!