There are a few types of Christmas cookies that you can find everywhere in Germany around Christmas – the classics. Next to simple butter cookies, you have vanilla moon cookies, and these cinnamon stars.
This is a vegan and gluten-free version of gingerbread cinnamon stars and I have received only positive feedback so far. In fact, since everyone loved them so much, I had to make a second batch!
Ingredients:
- 100g powdered sugar
- 2 Tbsp cinnamon
- 150g ground almonds
- 200g ground hazelnuts
- 1 Tbsp lemon juice
- 50ml cold water
- flour for the surface
For the frosting:
- 150g powdered sugar
- about 10 – 15 tsp plant-based milk
- 2 Tbsp cinnamon
Instructions:
- In a big bowl, mix the nuts, powdered sugar and cinnamon.
- Add the lemon juice and water and kned the dough by hand until it is a sticky mass. Don’t worry though if it still crumbles a bit – when you roll it out, it will stick together.
- Pre-heat the oven to 180°C.
- Sprinkle some flour on a surface, place the dough on it, and a sheet of baking paper on top of the dough. Roll out the dough until it is about 0.5cm thick.
- Remove the baking paper and use a star-shaped cookie cutter to cut out as many cookies as possible. Gently place them on a baking sheet and continue to roll out and cut the remaining dough, until it is used up.
- Bake the cookies in the oven for 6 minutes. They are not supposed to harden or turn brown, they should still be soft. Remove them from the oven and let them cool.
- For the frosting, mix the powdered sugar and oat milk in a bowl, until it is a thick mass. Spread the frosting on the cooled stars with a spoon and let it harden.
