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Hazelnut-Almond Zimtsterne

 Hazelnut-Almond Zimtsterne
These nutty, nicely spiced cutouts dusted with sugar are a German tradition. Serve them with cups of tea or coffee for dunking.
78 ServingsPrep: 35 min. + chilling Bake: 10 min./batch + cooling


  • 1-1/2 cups unblanched almonds
  • 3/4 cup hazelnuts
  • 2 egg whites
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Confectioners' sugar


  • Toast almonds and hazelnuts; cool completely. Place nuts in a food
  • processor; cover and process until finely ground.
  • In large bowl, beat egg whites on medium speed until soft peaks form.
  • Gradually beat in sugar, 1 tablespoon at a time, on high until stiff
  • glossy peaks form and sugar is dissolved. Combine the nut mixture,
  • flour, cinnamon and nutmeg; fold into egg whites. Cover and
  • refrigerate for 1 hour.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
  • with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on
  • parchment paper-lined baking sheets.
  • Bake at 325° for 9-11 minutes or until edges are lightly browned.
  • Remove to wire racks to cool. Sprinkle with confectioners' sugar.
  • Yield: about 6-1/2 dozen.

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Hazelnut-Almond Zimtsterne (continued)

Nutritional Facts: 1 each equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.