Usually, it becomes calmer in December for me and I can let all job matters wait until January. Of course, I still work until christmas but I don’t do organisational stuff in December anymore. However, this year I still recieve so many phone calls and messages which had to be answered immediately because of a job offer for me in January, so I get the needle somehow. Maybe I told you last year, this is my favorite season of the year and I love, love everything about christmas, so I really want and need to savour the whole christmas season. For me you can’t start to early with decorating, baking cookies and buying a christmas tree. Well, I still haven’t decorate our flat or our christmas tree, which we have just bought this week, but we visited the christmas market on the first day of opening and we have already baked the first christmas cookies, of course.
Even If I would be uber-stressed, I can’t go without baking cookies during the christmas season, especially cut-out cookies. There are two kind of cookies which I bake almost every year. Sugar cut-out cookies (it’s so much fun to this with kids) and classic german cinnamon stars (“Zimtsterne” – my favorite christmas cookies). The classic version of cinnamon stars is made of meringue and ground almond and you can probably imagine that it’s always a sticky mess making them. So I develope a much easier and quicker version, which are furthermore healthier and vegan without compromising on taste.
- 200 g dates (pitted)
- 100 g whole almonds
- 1 tbsp almond butter
- 2 tsp almond milk
- 2-3 tsp cinnamon (depends on your taste)
- ground almonds
- 50 g icing sugar
- 1 tbsp aquafaba
- Preheat oven to 100°C.
- Blend dates, whole almonds, almond butter and almond milk until you have a smooth dough.
- If the dough is too sticky add ground and work into it. It should be a non-sticky and good workable dough.
- Roll out about 0,5 cm thick and cut out as many cookies as possible. Rerolling scraps and repeat (or eat the scraps - you don't need to feel guilty).
- Bake for about 45-50 minutes.
- Sift icing sugar and mix it with aquafaba until just combined.
- By using a hand mixer whip the mixture on high speed until it's smooth and glossy (takes some minutes).
- Decorate the cookies with the icing as you like.