{"id":166872,"date":"2025-12-15T10:36:58","date_gmt":"2025-12-15T02:36:58","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=166872"},"modified":"2025-12-15T10:38:33","modified_gmt":"2025-12-15T02:38:33","slug":"zimtsterne","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/12\/15\/zimtsterne\/","title":{"rendered":"Zimtsterne"},"content":{"rendered":"\n
\"Zimtsterne\"<\/figure>\n\n\n\n
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Cinnamon Stars<\/h3>
Pane-bistecca<\/div><\/div>\n
\n Cinnamon Stars are probably THE Christmas Cookies in Germany and Switzerland! But I have to add, they are not that easy to bake, that’s why I have some tricks and tips for you!

\nHistory:
\nGerman pastry historian Irene Krauss names the time of origin of the Cinnamon Star in the 16th century. Cinnamon was a very expensive spice to be brought from southeast Asia to Europe. That’s why you could only find pastries with cinnamon on the table of noblemen. When Emperor Karl V. came to Rom in April 1536, Cardinal Lorenzo Campeggio prepared a banquet for him, serving macaroons, anise cookies, pistachio cookies, candied orange peel and cinnamon cookies. \n

\n\t\tOnly very much later, in the 18th century, can one find cinnamon star recipes in German cookbooks. In Switzerland they only appeared in the second half of the 19th century. Johanne Von der Muehll from Basel wrote, Basler Leckerli, Brunsli, Mailaenderli and cinnamon stars were the typical Christmas cookies of that time. (from Kulinarischeserbe<\/a>) <\/div>\n
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Prep time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n
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Rest time<\/div>\n
overnight<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
5-8 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
60 Cookies<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
8 h 50 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t