Hello my dearies, despite getting all up on yo’ face with my anglophilia, sometimes my German roots do show. Especially when it comes to Christmas baking. I confess I actually don’t know (or care) exactly how German these cookies are (or aren’t), but I like them, I always eat them during advent, and you’re gonna have to live with it.
Now, what are Zimtsterne, you ask? Well, translated it means “cinnamon stars.” And that’s exactly what they are: cinnamony, nutty, lemony goodness with sugar on top.
This is the first time I’ve ever tried making them myself, and I’ll be quite honest, it was a bit of a mess. The dough is hella sticky. Of course, you could just flour your surface and rolling pin and hands and everything that doesn’t run away in time into oblivion, but since the recipe was naturally gluten-free, I wanted to keep it that way. It was alright, I just pressed down the dough instead of rolling it out, and washed my hands after every time … it was totally not a huge mess and time-consuming, no, no, not at all …
Enough complaining. Off to the bake-mobile!
Vegan Cinnamon Stars
200g icing sugar + more for the icing
2 Tbsp cinnamon
8 Tbsp water
1 Tbsp lemon juice + more for the icing
200g ground almonds
200g ground hazelnuts
1 Tbsp orange zest ( = from approx. 1 orange)
1. Preheat the oven to 250°C (=480°F).
2. Combine all ingredients in a bowl and knead into a messy, sticky dough.
3. Flour your surface (or don’t) and roll out the dough to ca. 1 cm thickness (or just squish it down until you think you’ve done a somewhat even job of it)
4. Cut out the stars. Or y’know, you could make a cinnamon santa for all I care, but this is all about stars.
5. Bake them in the oven for 3-5 minutes. No, I’m serious. Don’t keep them in for more. They’ll be dry and nasty. Zimtsterne are meant to be chewy heaven.
6. Let them cool completely. Eat half.
7. Combine icing sugar and lemon juice. I usually just eyeball it, so I don’t have amounts, just be very careful that you don’t add too much liquid. You want your icing to be thick, not runny.
8. Ice the cookies. If you wanna be superfancy and precise, I guess you could do that with a piping bag, I just used a brush.
9. Tadaaa! You just baked traditional German Christmas cookies. Only not really, because originally, they aren’t vegan.