Zimtsterne Vegan

Instructions

1. Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine almond flour, powdered sugar, cinnamon, cloves, and salt. Mix well to ensure all the dry ingredients are evenly distributed.

3. Add the aquafaba and almond extract to the dry mixture. Use a spatula to fold the ingredients together until a smooth dough forms. If the dough seems too wet, add a bit more almond flour; if it's too dry, add a splash more aquafaba.

4. Place the dough between two sheets of parchment paper and roll it out to a thickness of about 1/4 inch (0.6 cm). This prevents sticking and ensures an even thickness throughout the dough.

5. Use a star-shaped cookie cutter to cut out your Zimtsterne cookies. Carefully transfer them to the prepared baking sheet. For an extra touch, press a couple of almond slivers onto the top of each cookie before baking.

6. Bake the cookies for 12-15 minutes, or until the edges are slightly golden. Keep an eye on them as they can burn quickly due to the high almond content.

7. Once baked, let the Zimtsterne cool on the pan for a few minutes before transferring them to a wire rack to cool completely. These cookies will firm up as they cool, giving you that classic chewy texture.

8. Serve and enjoy your Zimtsterne with a cup of tea or hot cocoa for the perfect cozy evening treat. Store any leftovers in an airtight container for up to a week.