I’m baking for Eid, and although all of the sweets I have traditionally made aren’t keto friendly, I chose to try my hand at this time-old Swiss recipe for Christmas cookies, perhaps my favorite among all cookies, and give it a slight twist to make it Keto friendly. The version I offer here is keto-friendly, if you’re interested in the traditional, not so keto version, it’s available on youtube in German and Italian, but you might find it in English as well, basically, you just add 1 Tbsp of honey, substitute coconut flour for wheat flour, and stevia for sugar (and double the quantity). The original name of these cookies is Zimtsterne, which is German for spiced (cinnamon) stars, because they’re normally made in the shape of a star, and they’re spiced with cloves and cinnamon. They’re fairly easy to make, and taste delicious, so I hope you’ll try them!
200 g ground almonds (1 2/3 c)
200 g ground hazelnuts (1 2/3 c)
2 egg whites (beaten stiff) – keep the yolks aside to decorate at the end (in the traditional recipe you’d use the egg whites mixed with icing sugar, but I hate food wastage, and didn’t want to miss out on the extra protein 😉 )
50 g Stevia (2 1/3 c)
1 cinnamon stick (ground)
5 cloves (ground)
pinch of salt
1 Tbsp freshly squeezed lemon juice
Toast your ground nuts, stirring in the spices. Let cool and then add the stevia. While you’re waiting for them to cool, beat your eggs till they’re stiff. It always helps to add your pinch of salt to stiffen them more quickly.
Combine the nut mix with the stiffened egg whites. Keep combining, until you get a sticky dough.
Preheat the oven to 130C (275F) if convection, 140C (285F) if regular.
Roll between two sheets of parchment paper (trust me, use the paper, it’ll make your life a lot easier, and if you’re concerned about wasting, you can reuse it as a baking sheet). Leave the dough pretty thick (6-7 mm), and then cut your shapes. I used a star and moon cookie cutter, since I’m celebrating Eid ul Fitr (the end of Ramadan), but you can use whatever you want. The only advice I have for you in this section is to rinse out your cookie cutter every 2-3 cookies, because the mix is very sticky, and you’ll have a hard time pushing out the dough from the cutters if you skip the rinsing.
Once you’ve placed all your cookies on your baking sheet, pour the lemon juice onto the egg yolks, and brush the mixture onto the cookies.
Bake for 15-20 minutes.
Happy Eid! Enjoy!!!