This is a Christmas cookies recipes that is loosely based on a German cookie recipe. Zimtsterne are traditional cinnamon biscuits served at Christmas time in Germany. The original recipe is gluten-free but I’ve tweaked it to make it low carb too.
These cookies are deliciously chewy in texture and harden up overnight if kept in the fridge. They are almost a macaroon-like cookie. As they are gluten-free and dairy free are also great for those of you with allergies.
Although the original recipe calls for 350g sugar which equates about 1.5 cups I couldn’t bring myself to use so much erythritol. Normally with sugar substitutes of the granular kind you replace the measurements of sugar in a recipe like for like. It just seemed too much for me and my savoury tooth so I reduced it. The cookies still turned out delicious so the gamble paid off.
Decorating them is a personal option so I have not included it in the recipe below. I piped a lemon cream cheese butter mix over mine which was lovely with the cinnamon. I did not want to smother them with a topping as I wanted to enjoy the taste of the cookies.
I never used to be much of a cookie and biscuit baker and preferred cake making. As a result I never really had any selection of cookie cutters in my kitchen. I’d roll the cookies out into balls and think it would do. This may change as I recently purchased a couple of cookie cutters from a shop that was almost an Aladdin’s cave of kitchen delights. As well as the shape of the cookie being so much better it ensured more of an even cookie too.
My kitchen is still in a state of Amish country with limited electrical gadgets so I had to whisk the eggs by hand. Like an animal! I think the trick is to think about something that annoys you and take it out on the eggs with a whisk. Within minutes you will have a stiff peak! Rolling them with a layer of parchment paper between the dough is the best way to manage the dough without your kitchen surface and rolling-pin getting too sticky.
- 4 cups (400g) ground almonds/almond flour
- 3 egg whites
- 1 cup (215g) erythritol (or sugar substitute)
- 1 tablespoon lemon juice
- 2 teaspoons cinnamon
- Whisk the eggs whites to a stiff peak
- Add the erythritol and lemon juice and continue to whisk until combined.
- Add the almond flour and cinnamon. Work the mixture into a dough.
- Cover the dough and place in the fridge for an hour.
- Place the dough on a piece of parchment paper, then cover with another piece of parchment paper. Roll out to about 1 cm thick.
- Cut out the cookies.
- Place the cookies on a parchment lined baking tray.
- Bake for 18-20 minutes (check after 10 minutes as the original recipe said 8 minutes). Mine took longer.
- Eat and enjoy!
- Makes 26
- Nutritional Info per cookie - 90 Calories, 8g Fat, 4g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs