Zimtsterne
Translated to English they’d be ‘Cinnamon Stars’, and have always been one of my favourite Christmas cookies as a kid. The nutty-ness, warning cinnamon and lemon spice flavours + perfect amount of sweetness.
Growing up me and my sis used to bake Christmas cookies every year during advent. Typical Swiss Christmas cookies are the BEST and there’s so many different varieties, many of which are super easy to adapt to different dietary requirements, and make such great gifts for friends too!
This Zimtsterne recipe is vegan, gluten free, sugar free/keto friendly, egg free and absolutely DELICIOUS. That I promise!
Ingredients:
50g hazelnuts
80g almond flour or meal
1 tbsp cinnamon
2 tsp lemon zest, finely grated
40g granulated sweetener of choice (I used a stevia/erithrytol blend)
2 tbsp almond milk
Method:
Add hazelnuts to a food processor and pulse until a fine meal forms.
Combine all ingredients in a bowl and mix together to form the dough. Cover and leave to chill in the fridge for at least an hour.
Preheat oven to 220°C and line a tray with baking paper. Roll out dough about 5-6mm thick between two sheets of cling wrap (to prevent sticking) and cut out stars with a cookie cutter.
Place on tray and bake for approx 5 minutes until just golden. Allow to cool completely before icing!
For the icing:
Combine 40g icing sugar (I used stevia icing mix) with 1 tbsp lemon juice and just enough almond milk to make a smooth icing to spread on top!
Notes:
Store in a sealed container/cookie tin. Best eaten within 2-3 days!
