The Christmas season in Berlin is in full swing and that means it’s not only cold outside, but also warm inside. And the best heat, of course, comes from our oven. Because winter is the best time of year to bake cookies! These can be more unusual recipes such as pasteis de nata or classic Christmas cookies such as gingerbread. If you prefer something healthier, you should try vegan recipes. Our favorite: cinnamon stars! With just six different ingredients, you’ll have them in your hands in no time at all.
The secret behind vegan cinnamon stars is aquafaba. This is the name given to the thick cooking water of pulses, usually chickpeas, but also beans. The name is made up of the Latin words aqua (water) and faba (bean). Due to the many proteins and starches from the pulses dissolved in it, aquafaba has amazing properties that make it an ideal vegan substitute for egg whites. It binds liquids and dry ingredients and can be whipped until stiff like egg whites. Perfect for vegan baking.
Ingredients for 30 – 40 cinnamon stars
For the dough
- 250 g ground almonds
- 150 g powdered sugar
- 2 tsp cinnamon
- 1 pinch of salt
- 50 ml aquafaba
- 1 teaspoon lemon juice
For the vegan icing
- 50 ml aquafaba (liquid from a jar or can of chickpeas)
- 150 – 180 g powdered sugar
Preparation
1. make the aquafaba egg whites
We start with the “most difficult” part: making the beaten egg whites. To do this, put the 50 ml aquafaba for the icing (separate from the 50 ml for the batter!) into a fat-free bowl with the lemon juice. Beat the mixture with a hand mixer or food processor on a high speed for at least 5-8 minutes until the aquafaba whites are very stiff.
You can then add the powdered sugar one spoonful at a time, stirring until you have a firm, shiny vegan meringue icing. Set aside 2-3 tablespoons of this icing. You will need it later.
2. prepare the batter
Beat the remaining 50 ml aquafaba with a pinch of salt and 1 teaspoon of lemon juice in a separate bowl until it becomes slightly frothy. In a large bowl, mix the ground almonds, 150 g powdered sugar and cinnamon before adding the lightly beaten aquafaba and mixing.
Now take the set aside icing (the 2-3 tbsp from step 1) and add it to the dough. Knead everything into a homogeneous mass. The dough should be moist but not sticky. Then wrap it in cling film and leave it to rest in the fridge for at least 2 hours. Overnight is even better.
3. cutting out and baking
Preheat the oven to 150°C (top/bottom heat) and line a baking tray with baking paper. Then it’s back to the dough. Roll it out to a thickness of approx. 5-7 mm and cut out your stars using a suitable cutter.
Place these stars on the prepared baking tray and spread the remaining aquafaba icing (from step 1) evenly on top. Make sure you leave out the edges, as the icing will run a little during baking.
Then bake the cinnamon stars in the preheated oven for approx. 10-15 minutes. They are done when the icing remains white but the edges of the stars are slightly firm. Leave them to cool – and enjoy your vegan Christmas!