Ingredients: 300 gr ground hazelnuts 100 gr coconut blossom sugar 3 tbsp. flax flour 2 tsp "Klara Kopf" spice mixture from Sonnentor 1/2 tsp baking powder 1 pinch salt 50-100 ml water
Preparation: Preheat the oven to 180°C (top/bottom heat) and line a baking tray with baking paper. Put all dry ingredients in a bowl and mix well. Now add the water and knead into a dough. The dough should not be too sticky, but also not too dry. You should be able to make a ball out of it without the dough crumbling or sticking to your hands. Depending on the type, you need more or less water. Now place the dough on a large piece of baking paper and place another piece of baking paper on top. Roll out the dough to a thickness of 1/2 cm. Use a cookie cutter to cut out the stars and spread on the baking tray. Form the remaining dough into a ball, put it on the large piece of baking paper, cover it again with another piece of baking paper and roll it out again to cut out more cookies. Repeat the whole process until the dough is used up. Place the cut out stars in the oven and bake for approx. 8-10 minutes. Allow the cookies to cool before applying the glaze. For the glaze, melt all the ingredients in a small container in a warm water bath. Then let it cool down a little until it becomes thicker again. Using a teaspoon, put a small drop in the middle of the star and pull the glaze into the corners. Allow the cinnamon stars to cool well until the glaze has set and store in an airtight container in a cool and dry place.