Cinnamon star cookies
Ingredients
100
g
ground hazelnuts
100
g
ground almonds
100
ml
chickpea water (or a ready-made aquafaba product)
180
g
icing sugar
2
ts
ground cinnamon
1
tb
orange zest
1
ts
lemon juice
0.5
ts
baking powder
3
drops of bitter almond essence
Preparation
1. For this vegan variation on a German Christmas classic, you’ll need to start by getting your aquafaba as your egg alternative: to do so, pour the chickpeas into a sieve, and catch the chickpea water (also known as aquafaba) in a container beneath it. Alternatively, you can use a handy ready-made aquafaba product.
2. Mix the chickpea water (or the ready-made aquafaba) with the baking powder and lemon juice, and whip in an electric mixer. Gradually stir in the icing sugar. Continue to whip on the highest setting for around 10 minutes until you have stiff peaks.
3. Take out around 5 tbsp of the mixture and set aside for decoration later.
4. Fold the cinnamon, orange zest, and bitter almond essence into the whipped aquafaba.
5. Add the ground almonds and hazelnuts, and knead the mixture with a dough hook. Wrap the dough in cling film and leave to chill in the refrigerator for around 30 minutes.
6. Roll out the dough until it is approx. 1cm thick, and cut out stars with a star cookie cutter.
7. Preheat your oven to 130°C fan (265°F fan).
8. Lay the cinnamon star cookies out on a baking tray lined with baking paper, and brush with the glaze you kept from earlier. Bake for 20 minutes on the middle shelf, and then leave to cool completely while a wonderfully Christmassy scent fills your kitchen!
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