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Walnut cinnamon stars made with ground walnuts, almonds and whisked egg whites, sweetened with maple syrup instead of white sugar and glazed with coconut sugar meringue. A snack, 169 kcal per 3 stars.
At a glance
Serves 12
Prep time: 55 min
Cooking time: 20 min
Total time: 75 min
Calories: 169 kcal per serving
Protein: 4 g
Fat: 13 g
Carbs: 8 g
Ingredients
180g walnuts
70g ground almonds
3 egg whites
90g maple syrup
20g coconut sugar
2 tsp cinnamon
1 tsp lemon juice
1 pinch of salt
Method
You’ll need: oven · blender · cookie cutters
Finely grind the walnuts in a blender in short bursts, without letting them turn oily. Mix them with the ground almonds and cinnamon.
Whisk the egg whites, salt and lemon juice until stiff. Add the maple syrup a tablespoon at a time and keep whisking until the egg whites hold peaks.
Finely grind the coconut sugar, take out 4 tbsp of the whisked egg whites and stir the coconut sugar into them. Fold the nut mixture into the rest of the egg whites.
Roll out the dough between sheets of baking paper to 7 mm thick, cut out 36 stars, brush them with the glaze and leave them to dry for 30 minutes. Meanwhile, preheat the oven to 160 °C (140 °C fan).
Bake the stars at 140 °C fan on two trays in turn, for 10 minutes each.
Leave the walnut cinnamon stars to cool completely before you put them in a tin. This makes about 36 stars (3 per portion).
Good to know
Walnuts make cinnamon stars a little earthier and moister than almonds alone. Maple syrup goes with them as well as it does with pancakes. The glaze won’t turn snow-white, but it tastes of caramel.
Swaps
Walnuts → pecans (milder). Maple syrup → honey. Almonds → more walnuts (more crumbly dough). Lemon juice → cider vinegar (same amount).
Cooking tips
Grind the walnuts chilled and only briefly. If the dough is too soft, knead in 1 to 2 tbsp ground almonds.
Storage
Keeps for 2 to 3 weeks in a tin.
Allergens
Contains walnuts, almonds and egg. No flour and no milk.
