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Speculoos truffles and gluten-free cinnamon stars {Zimtsterne}

Cinnamon Stars // Speculoos Truffles

5 from 1 vote
Servings 46 cookies and 15 truffles

Ingredients
  

Cinnamon Stars

  • 60 ml 1/4 cup aquafaba
  • 1/4 teaspoon guar gum or xanthan
  • 225 g 3 cups ground nuts (almonds or hazelnuts)
  • 25 g 1/4 cup plus 50 g (1/2 cup) powdered sugar
  • 1 teaspoon ground clementine peel or lemon zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • For the frosting:
  • 100 g 1 cup powdered sugar
  • 5-6 teaspoons lemon juice

Speculoos Truffles

  • 150 g spekulatius cookies or similar
  • 1 tablespoon agave nectar
  • 100 g 1/4 cup plus 1/8 cup cashew or almond butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 150 g melted chocolate for dipping

Instructions
 

To make the cinnamon stars

  • Place aquafaba (liquid from a can of chickpeas) and guar gum in a narrow bowl.
  • With a handheld mixer whip for 5 minutes, or until stiff peaks form.
  • Add 25 g powdered sugar and whip for another 2 to 5 minutes, or until the mixture resembles thick marshmallow fluff or very stiff whipped cream.
  • Place remaining ingredients in a large bowl and mix well.
  • Add whipped aquafaba and use a spatula to fold it into the nut mixture. This will take one or two minutes. Your dough will be stiff and sticky.
  • Preheat the oven to 150°C and line two baking sheets with parchment paper.
  • Roll the cinnamon star dough out 1/2 cm thick) between two sheets of plastic wrap.
  • Cut out as many cookies as possible.
  • Form the dough scraps into a ball, roll out again and cut out more cookies until no dough is left.
  • Place on a baking sheet. Bake one sheet at a time for 11 minutes or until the bottoms are only slightly browned.
  • Let cool on a cookie rack.
  • To make the frosting, place powdered sugar in a small bowl and add lemon juice by the teaspoon. You'll want a stiff frosting that can be spread but will not drip off your cookies.
  • Dip the cookies upside down into the frosting and let dry on a cookie sheet.
  • Store in an airtight container. The cookies will soften after a day.

To make the speculoos truffles

  • Use a food processor to grind your cookies into a very fine meal.
  • Place in a bowl and add remaining ingredients.
  • Stir until everything is combined well.
  • Place in the fridge for about an hour.
  • Melt your dipping chocolate and have a piece of parchment ready.
  • Remove your spread from the fridge and use a teaspoon to scoop out a portion of the spread.
  • You can form it into balls or shape it only roughly.
  • Dip into the melted chocolate and let dry on a piece of parchment paper.
  • Store in the fridge.