Recipe Details - OnlineCook

February 19, 2025

Pistachio Zimtsterne is a delicious and festive cookie that is perfect for the holiday season or any time of year. This recipe yields delicate and crumbly cookies that are infused with the nutty flavor of ground pistachios and almonds and spiced with cinnamon and orange zest. The cookies are then drizzled with a sweet and creamy glaze made with powdered sugar, orange juice, milk, and vanilla extract, adding an extra layer of sweetness to these already delightful treats. Pistachio Zimtsterne is a delightful and festive cookie that is perfect for holiday parties, cookie exchanges, or as a special treat to enjoy with a cup of tea or coffee. The combination of nutty pistachios, almonds, and warming spices in a delicate and crumbly cookie is sure to impress everyone's taste buds. It is easy to make and can be made ahead of time, making it a great make-ahead dessert for busy times.

12 Ingredients

Pistachio Zimtsterne (Cinnamon Stars) cover

From the Cook

1/6

Pistachio Zimtsterne (Cinnamon Stars)

Sunday Table

Ingredients

2" Cookies

Warning0 allergens identified

Instructions

In a food processor, combine pistachios and almonds. Pulse until they are finely ground, but be careful not to grind them too much, or they’ll turn into a nut butter! In a bowl, combine the ground nuts, powdered sugar, flour, cinnamon, and orange zest. Stir in the vanilla extract and egg whites until a crumbly dough forms*. Using your hands, knead until everything is mixed together and the dough forms. Flatten, and wrap in plastic wrap. Chill at least an hour, but you can make it up to 2 days in advance.

Preheat oven to 350* F (170* C). After the dough has chilled, roll it on a powdered-sugar surface until it is about 1/8 inch thick. Using a star-shaped cookie cutter, cut out about 28 cookies, re-rolling as necessary. I like to dip the cookie cutter in powdered sugar before cutting, because it prevents sticking. Line on a greased baking sheet. They can be pretty close together, because they don’t puff up much. Bake for about 8 minutes, or until the edges are very lightly browned. Let cool completely.

Alternatively, for airy cookies, you can whip the egg whites until stiff peaks form. Fold the dry mixture into the egg whites, add the vanilla, and finish the recipe as directed.

While the cookies are baking, combine the remaining powdered sugar with the orange juice, milk, and vanilla. I start with 1 Tbs. each of orange juice and milk and add more liquid to get my desired consistency of icing. After the cookies have cooled, dip each one in the glaze. Add sprinkles if desired! Let harden, and keep stored in tupperware.

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Precise Nut Grinding 🥜
Use a food processor with pulse function to grind pistachios and almonds, ensuring a fine texture without turning them into butter.
Glaze Consistency Magic 🧁
For the perfect glaze, add orange juice gradually and whisk until you achieve a smooth, slightly thick consistency that drizzles beautifully but doesn't run off the cookies.
Chill Dough for Precision ❄️
Refrigerate the cookie dough for at least 30 minutes before rolling and cutting to prevent spreading and maintain the star-shaped cutout's crisp edges.
Zest Technique Mastery 🍊
Use a microplane grater for orange zest to extract only the fragrant outer layer, avoiding the bitter white pith underneath.
Non-Stick Rolling Hack 🧈
Dust your work surface and rolling pin with powdered sugar instead of flour to prevent sticking while maintaining the cookie's delicate flavor.