Looking for a great (preferably tried and loved) recipe for Zimtsterne, a German cookie. Thanks so much, everyone. ;o)

Thanks for the report. If you do find the ultimate recipe, I'll be interested. When I make them, it's because of my husband's heritage, but my recipe is not from his family. It's from some time that my parents lived in Germany in the early '70s.

I used the D. Lebovitz recipe -- very easy, very tasty, but my German neighbor said the texture was not right. They should be puffier than the ones I made, which of course makes perfect sense, given that Lebovitz cut way back on the egg whites relative to the sugar. The cinnamon plus almond combination is irresistible, so the experiment continues! I plan to try your recipe as well as one I just discovered in a slender volume of holiday cookie recipes compiled from various old and not-so-old editions of The Joy of Cooking. Thanks again, Greenstuff. ;o)

Let us know how you make out. They were not in my plans for this year, but now I'm kind of intrigued and may have include them.

Thank you so much! I find it interesting the Leibovitz does not put the glaze on before baking. I'll probably try it both ways when I make them today. These are for a kind neighbor who is German. I asked him what his favorite holiday cookies are; this was one of them. I'm having his two children over to help me bake today. Thanks again. ;o)

Last night, I noticed that David Lebovitz has a recipe for zimptsterne in his cookbook Ready for Dessert. It's pretty different from mine, including fewer egg whites, more cinnamon, and a little honey. Also a litlte kirsh or other clear liquor or lemon juice in the glaze. One thing I really wanted to mention is that he bakes at 300 instead of 325, and I think that's a good idea--I'd been a little uneasy when I wrote 325 above.

We usually stick with Sweden, but much of my husband's family is German, and I occasionally indulge him. 9 egg whites, 1 lb. powdered sugar, 2 teaspoons ground cinnamon, grated rind and juice of a lemon, 1 lb. ground almonds (not blanched) extra powdered sugar. Beat the egg whites until stiff. Gradually beat in the sugar and keep beating until the mix is so stiff it can be cut with a knife. Beat in the cinnamon, lemon rind, and lemon juice. Set 1 cup of the mix aside. Add the almonds to the main part. Sprinkle a pastry board with powdered sugar, and pat the mix out. Cut with star-shaped cookie cutters. Place on a greased cookie sheat, and glaze with the reserved (no almond) mix. Bake at 325 for 20 minutes. Remove from the baking sheet while still warm.