Zimtsterne

Directions

For the dough, beat the egg whites until they are half stiff. Then slowly sift the icing sugar over them and keep beating until the egg whites are very stiff. Fold in the almonds and cinnamon to form a homogeneous dough. Cover the dough in foil or a freezer bag and chill for at least 2 hours, but preferably overnight.

Roll out the dough on a work surface or baking mat that has been lightly sprinkled with almonds until it is just under 1 cm thick. Use a cookie cutter to cut out stars. Dip the shapes in cold water or powdered sugar every now and then to prevent the dough from sticking. Knead the leftover dough together again and roll it out again.

Spread the stars on two baking sheets lined with baking paper. For the icing, beat the egg whites until stiff, adding the sifted icing sugar towards the end and keep beating until the egg whites are quite stiff.

Preheat the oven to 100 degrees circulating air. Carefully coat the stars with the icing using a pastry brush - I usually do this with the short side of the brush so I can get a more accurate result. Alternatively, use a toothpick or finger.

Bake the cinnamon stars in the oven for about 15 minutes or let them dry. Note: They should stay nice and white and can still be a little soft.