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– Once upon a time there was a princess she was craving Christmas cookies, German Zimtsterne to be precise. But because nobody in her kingdom knew how to make them properly and how to make them healthier, she took it upon herto create a new recipe. Yes, today we're making Christmascookies, German Zimtsterne and I'm going to show you.

The traditional way of how to make them then how to make thempaleo or clean eating and then how to make them vegan. So let's get started. (gentle music) Now, before we dive into the recipe itself let's take a look at the ingredients. The traditional Zzimtsterneare made with powdered sugar. There are generally two kinds,.

The inexpensive powdered sugar which is made of refinedcane sugar and corn starch. And most organic brands aremade of refined cane sugar and tapioca starch. You can also simply makeyour own powdered sugar without starch additives by putting refined canesugar into a blender. You can also use maplesugar or coconut sugar or date sugar of course,and add to your blender.

To make a powdered sugarout of those sugars which are less processed than white sugar. My recipe calls for 200grams of powdered sugar. So add 200 grams, which are one and 1/4 cups maple sugar, or coconut sugar toyour high-speed blender and blend on high for about one minute. Then let it settle in theblender for a couple of minutes before you open it.

This is what powderedmaple sugar looks like. It's the lightest natural sugar there is. So I like using it in recipes where the white colorpowdered sugar is relevant. This is what powderedcoconut sugar looks like. It's much darker and obviouslymakes the end product darker but it's delicious nonetheless. Here is a side-by-sidecomparison of cane sugar, maple sugar, and coconut sugarmade into powdered sugar.

If the cane sugar hadbeen made in the blender, the consistency would bemore like the other two. The store-bought one is a bit clumpy. Now let's move on to the flours. The traditional recipe is made with almond meal and or hazelnut meal. I couldn't find almond meal today. So I'm using blanched almondflour and hazelnut meal. Both of these nut floursare fairly expensive.

In North America, so if youwant to save a lot of money I recommend making your own. It's very easy and I will link a greatvideo here from a friend who guides you through thewhole process in detail. Now lastly, the third importantingredient, egg whites. Make sure your eggsare at room temperature before you start preparing the dough. For the vegan cookies wecan obviously not use egg.

But there is a fantastic alternative that whips to stiff peaks justlike egg whites, aquafaba. That's the liquid in cans of chickpeas. Make sure you look for canned chickpeas that have no added salt because you want your aquafabato not taste salty of course. All you have to do is drainthe chickpeas over a bowl and then use 90 grams which is three cups andone tablespoon of aquafaba.

As replacement for three egg whites. To separate the eggssimply crack them open and move the egg yolk fromone shell half to the other. Make sure not even a tiny bit of egg yolk ends in your egg whitesor else they won't whip. The three egg whites shouldamount to at least 90 grams which is a 1/3 of a cupplus one tablespoon. I'm using large eggs, but not jumbo. Then pull out your stand mixer.

Or a large bowl and hand mixer and take a clean kitchen towel to wipe the inside and the whisk as even the tiniest bit of oil or dirt can make it impossible for your egg whites to reach stiff peaks. Once your utensils are100% oil and dirt free it's time to start theChristmas cookie baking process. Let's start with the recipefor traditional zimtsterne.

Add three egg whites and a pinch of salt to the bowl of your stand mixer and turn it to medium high andwhisk for about five minutes or until stiff peaks form. You should be able towiggle the whisk around without the peak changing shape. Then remove the bowl from themixer and get a large sieve and sift the powdered sugarinto this stiff egg whites little by little using a handwhisk to fold in the sugar.

I added the sugar in threeparts whisking in between. You want to reach aglossy gooey consistency in the end like this. You should be able toform ribbons with it. Now get a sealable jar and a measure out about 1/3 of a cup ofthis egg white sugar mix and set it aside in a jar. Place it in the refrigerator. Then it's time to add firsta teaspoon of cinnamon.

And then the nut meal or nut flours. I'm using a mix of almondflour and hazelnut meal add that to the remaining eggwhite sugar mix in three parts folding it in carefullyso you don't over-mix. It's important to uselarge strokes to fold it in and not mix vigorously. Once you worked in thethree parts of the nut flour stop mixing as soon asit's well incorporated. The dough will be somewhat sticky.

But it should be easy to form a ball. Now add the dough to a sealable container or wrap it in cling film and place it in the fridgefor at least an hour. Once the dough is chilled, itshould be easy to roll it out. I like putting it in betweentwo pieces of parchment paper so it doesn't stick to the rolling pin. Roll it out to 1/4 inch,0.6 to 0.7 centimeters. If you roll it thinner thedough may burn from the bottom.

And if you roll it thicker the frosting will burn from the top before the cookies are baked. Then take a stock cookie cutter and dunk it into some powdered sugar every time you cut outthe star from the dough. You may have to use your fingers to push the cookie out of the cutter. If your dough is very sticky.

Like it is with the paleo dough, then you can also dunkyour cutter into some water and that should do the trick. Then it place the stars on a heavy-duty parchmentpaper lined baking sheet. And now it's time to brush on the egg white frostingwe put aside earlier. I recommend using a silicone brush and add a dollop to the center.

And then work your way outwardsto the tips of the star. Once you've finishedbrushing all the stars with a thin layer of frosting, place them in the 325 degree Fahrenheit pre-heated oven for eight minutes. Keep a close eye on them sothe frosting doesn't burn. Take the cookies out of the oven and carefully place them on a wire rack so they can cool completely.

On the first day they are soft, on the second they are a little harder and each day they becomecrispier and crispier. For the paleo version of the zimtsterne, all we do really is make stiff egg whites just like for the traditional recipe and then we add the maplepowdered sugar we prepared before. 90 grams egg whites to200 grams powdered sugar. Use a large sieve and sift the sugar.

In two to three parts intothe egg whites sugar mix and use a hand whisk to fold it in. Once you mix in all the sugar the consistency should looklike this, glossy and gooey and you should be ableto form ribbons with it. This one looks even betterthan the traditional one made with cane sugar becausethe maple sugar is a lot finer. Now get a sealable jar andmeasure about 1/3 of a cup of the egg white sugar mix into it,.

Seal it and place it in the refrigerator. Then just like with thetraditional zimtsterne add a teaspoon of cinnamon to the remaining egg white sugar mix and then work in the nutflours in three parts and fold in carefully untilyou reach a sticky dough with which you can form a ball. Place it in a sealable containeror wrap it in cling film and refrigerate the doughfor at least one hour.

Then roll the dough out in between two pieces of parchment paper so it doesn't stick to the rolling pin. Again, 1/4 inch thick. Then start cutting out your cookies with a star cookie cutter. Place the cutout cookies on a heavy-duty parchment paper lined baking sheet and brush the maple sugar eggfrosting we set aside earlier.

On top by adding a dollop to the center and then brushing outwardsto the tips of the star. Bake in a 325 degreeFahrenheit preheated oven for eight minutes, thenremove from the oven and carefully place theindividual cookies on wire rack to cool completely. The frosting is a tiny bit darker than the one made with cane sugar but the consistency of the cookie itself.

Is exactly the same. I'm so happy with the result of these and they have the added bonus of having this delicious maple flavor that goes so well withalmonds and hazelnuts. Lastly, let's make thevegan version of zimtsterne. For that we will use theaquafaba we measured out earlier. Add the aquafaba to the cleanbowl of your stand mixer together with half ateaspoon of cream of tartar.

And set the mixer to medium high and whisk for at leastsix to eight minutes. Aquafaba takes longer to formstiff peaks than egg whites but you'll get thereeventually, don't give up. Once you reach stiff peaks, you should be able to wiggle the whisk without the peak losing its shape. Now we'll add the coconut powdered sugar simply because we made it.

But any of the three powdered sugars I showed at the beginningwill work of course, they are all vegan. Add it to a large sieve andsift in two to three batches while folding it in in between each add. At the end it should have a glossy and gooey consistency like this and you should be able to form ribbons. Now, just like with the other two,.

Get a sealable jar and measure out about 1/3 of a cup of theegg whites sugar mixture and put it in the jarand then refrigerate. Now add a teaspoon of cinnamon and work in your nut flour in three parts, folding carefully inorder the not to over-mix. As soon as a stickydough forms into a ball remove it from the bowl andadd it to a sealable container or wrap it in cling film.

And refrigerate for at least one hour. Then take it out of the fridge and place it in between twopieces of parchment paper to roll out into a 1/4 inch large oval, and then start pressing out your cookies with the star cookiecutter, place the cookies on a heavy duty parchmentpaper lined baking sheet and then brush the coconutsugar egg frosting on them with a silicone brush byadding a dollop to the center.

And working your way outto the tips of the star. Now bake the cookies ina 325 degrees Fahrenheit pre-heated oven for eight minutes, then remove from the oven and carefully place on awire rack for them to cool. These are the darkest of the three but only because we usethe coconut powdered sugar. If you use maple or cane powdered sugar they would look exactly like the others.

And now look at theconsistency of this one. Isn't it amazing how the aquafaba worked exactly like the egg white? It's unbelievable. Here are all three of them in comparison, the traditional, the paleo and the vegan one. Now off to eat all thecookies, all that zimtsterne,.

All the cinnamon stars. I have to say that thepaleo ones are my favorite but the ones that I'm mostimpressed are the vegan ones. I mean, I've never bakedwith aquafaba before trying these cookies. So I'm seriously, seriously intrigued at how amazing they turned out. You cannot taste the chickpeas. You cannot taste the aquafaba at all.

So I'm excited to hearwhat you think about them. I hope you're gonna givethese cookies a try. If you do, please don'tforget to snap a picture. I love seeing when youmake any of my recipes. Oh, and wait before you leave subscribe to my channeland check out this video. (upbeat music)

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