Vegan “Zimtsterne” (gf)

Zimtsterne ist the German word for cinnamon-stars. Another gluten free recipe that will blow your mind. These cookies are really popular in Switzerland and widely available to buy but unfortunately not in a vegan version. I just swapped the eggs with water and it worked fine. Let me know, if you have a good substitute for this recipe.

zimtsterne


**makes 1 full backing sheet

for the dough

  • 200 g powdered sugar
  • 1 1/2 tbsp cinnamon
  • 350 g ground almonds
  • pinch of salt
  • 1 tpsp lemon juice
  • approx. 8 tpbs water

for the glaze

  • 5 tpsb powdered sugar
  • water

  1. Sift the powdered sugar in a bowl. Add the cinnamon, ground almonds and salt. Combine the dry ingredients.
  2. Slowly add the water and lemon juice to the bowl. With your hands form it to a dough. The dough will be really sticky.
  3. Wrap it up and slightly flatten it into a disc shape. Refrigerate for at least 30 minutes before rolling out.
  4. Lightly sugar a counter surface and roll it about  1 cm thick. Pro Tip: Roll the dough between wax paper to prevent it from sticking.
  5. Cut out as many star cookies as you can until there’s only a scrap of dough left which you can discard.
  6. Place the cookies onto a parchment lined baking sheet and let them harden for at least 5 hours, preferably overnight, in room temperature.
  7. Mix the ingredients for the glaze. Just add a little bit of water at the time so it comes together. Brush it over the hardened cookies.
  8. Bake them in the preheated 240°C oven for 6-8 minutes.
  9. Remove them right away onto wire racks to cool completely.
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