When people deny themselves food for an extended period of time they’re usually ravenously hungry and find themselves thinking about consuming huge amounts of food. But it’s not a good idea to pack it in too quickly. It’s too hard on your digestive system.
So when Yom Kippur comes to a close, I make it easier for my family and friends, and follow the age-old wisdom of transitioning from the fast to the main meal by offering my guests a light nibble as they come into my home after synagogue. I serve sliced apples and honey, hummus and pita wedges and, for those who prefer something sweet, zimtsterne cookies.
The German word zimtsterne translates as “cinnamon stars.” These star-shaped cut-out cookies are actually a German Christmas specialty. It might go without saying that when these cookies are served for Christmas they are not in the shape of a Star of David.
But for observant Jews, they are also traditional for Yom Kippur, when they are known as erste sternen, or “first stars,” because they are a reminder that before you can break the fast, you must be able to see the first evening stars that appear in the sky after sundown.
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There are endless variations on this cookie; I make one version with flour and honey, which is more like a traditional gingerbread cookie. But the more popular recipes, like this one, are basically warmly spiced nut-meringues with meringue frosting. They are compellingly crispy at first bite, then ever-so-slightly chewy; the cinnamon-clove fragrance is spellbinding. You are also free to get creative with your cookie shapes! And here’s the bonus: Zimtsterne are gluten-free.
If you have never tasted zimtsterne, consider adding these cookies to your holiday menu. They also make a delightful gift to bring if you’re invited to a Break-the-Fast.
Notes:
- This recipe makes about 19 cookies using a 3-inch-wide cookie cutter.
- You can make these cookies as much as a week ahead. Keep them tightly sealed so they’ll stay crispy.
Zimtsterne Cookies
These star cookies are perfect for breaking your fast!
- Total Time: 1 hour 35 minutes
- Yield: 19 cookies
Ingredients
- 2 ½ cups finely ground almonds or almond meal
- 1 tsp ground cinnamon
- ⅛ tsp ground cloves
- ½ tsp salt
- 1 tsp grated fresh lemon peel
- 2 large egg whites, at room temperature
- 1 tsp lemon juice
- 1 ½ cups confectioners’ sugar
Instructions
- Line a cookie sheet with parchment paper.
- Place the almonds, cinnamon, cloves, salt and lemon peel in a bowl, whisk to blend the ingredients and set aside.
- Beat the egg whites in an electric mixer starting at low, then increasing the speed to medium-high for 1-2 minutes or until bubbly. Pour in the lemon juice and beat at medium-high for another 2 minutes or until soft peaks form. Gradually add the confectioners’ sugar and beat at high speed for 4-5 minutes or until stiff and glossy.
- Remove about ⅓ of this egg mixture to a bowl and set aside.
- Add the almond mixture to the remaining (⅔) mixture and stir to mix the ingredients thoroughly.
- Roll the dough between two sheets of parchment paper to ¼-inch thickness. Place on a baking sheet and freeze for 30 minutes.
- Preheat the oven to 300°F.
- Use a star-shaped cookie cutter (we used a 3-inch cutter) to cut out the cookies, and place on your prepared baking sheet. Gather the trimmings, re-roll and cut until all of the dough is used up.
- Spoon the reserved ⅓ egg white mixture atop each of the cookies, and use a small spoon or pastry brush to spread evenly to the edges.
- Bake for about 12-15 minutes.
Notes
- This recipe makes about 19 cookies using a 3-inch-wide cookie cutter.
- You can make these cookies as much as a week ahead. Keep them tightly sealed so they’ll stay crispy.
- Prep Time: 20 minutes + 1 hour resting
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
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