Zimtsterne or cinnamon stars are one of my favorite Christmas cookies. They are also one of the easiest ones to make.
For the original recipe one needs ground almonds, egg whites and sugar.
Almonds are just great, but I had tigernut flour at home, so I thought why not give it a try!
There is also a bonus of using tiger nuts: they are very sweet, so one can use only half of the sugar normally needed to make these cookies.
I also made a different glaze this time, it turned out to be very tasty.
They were all gone within the hour and this is why I always make just a very few of them 🙂
For 8 cookies wee need: 90 g of tigernut flour, 30 g coconut blossom sugar, one egg white and 1 tsp cinnamon.
If you want to make more, just use more of the ingredients.
Btw, what cinnamon do you use: ceylon or cassia?
When I use bigger amounts of cinnamon I use ceylon, because it has way less coumarin than the cassia cinnamon and coumarin can be toxic when taken in big amounts. But most of the research on the health benefits of cinnamon is done with the cassia cinnamon. So maybe it is the coumarin responsible for the health benefits of the cinnamon. This is why I use both versions of it.
Back to cooking 🙂 Whip the egg white with the sugar and a pinch of salt until the mixture is hard and then mix in the cinnamon.
Mix in the tigernut flour and make the cookie dough with your hands or with the help of a machine.
On a clean surface sprinkled with a little sugar, roll out the cookie dough 1 cm/0.4 in thick. Use a small star shaped cookie cutter and cut out the cookies. When you run out of space to cut, take the leftovers, squeeze them with your hands to make the dough nice, roll it out and cut cookies again.
Preheat the oven to 240 °C/ ~450 °F and bake the cookies in the middle of the oven for 5′.
Leave the cookies to cool for about 30′. In the meantime prepare the glaze.
On low heat melt 10 g of cocoa butter and 1 tsp (5 g) coconut oil. Add 1 tbsp (15 g) icing sugar, mix it in and put the pot on low heat until the sugar has dissolved completely.
At the end add 1/4 tsp of bourbon vanilla.
This glaze is amazing, it tastes just like white chocolate.
Pour the glaze over the stars and spread it uniformly over the surface of the cookies.
Let the cookies dry for 30′. They last up to 4 weeks when kept in a sealed container.
For 8 Zimsterne:
for the cookie dough:
- 90 g tigernut flour
- 30 g coconut blossom sugar
- 1 egg white (from a medium egg)
- 1 tsp ceylon cinnamon
- pinch of salt
for the glaze:
- 10 g cocoa butter
- 5 g (1 tsp) coconut oil
- 15 g (1 tbsp) icing sugar
- 1/4 tsp vanilla bourbon