Cinnamon Stars

For the cinnamon stars, mix almond kernels with cinnamon. Warm the egg whites and sugar slightly (to 40 °C ) and stir until the sugar is dissolved.

Knead all ingredients together into a dough and chill for two to three hours to give the dough enough firmness.

Roll out the dough between two sheets of plastic wrap to about eight millimeters and place in a freezer.

For the glaze, mix the egg whites with the powdered sugar to a thick paste and spread very thinly on the frozen dough with an angled palette. Keep a portion for glazing the second mass. Briefly freeze the glazed dough repeatedly to make it easier to cut out.

Cut out stars from the dough. Leave as few gaps as possible and dip the cookie cutter in hot water in between.

Place the stars on a baking tray lined with baking paper and bake in a heated oven at 200 °C for about 8 minutes.

In the meantime, knead the leftover dough together. Add ground almond kernels to even out the moisture in the glaze. Proceed with the new dough in the same way as with the first.

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