Cinnamon Stars

For the cinnamon stars, beat egg whites with powdered sugar and lemon juice until very stiff. If using kirsch, stir it into the whipped mixture first. Set aside 1/3 of the whipped mixture for the glaze.

Stir cinnamon and almonds into the remaining amount. (For better taste, you can also add 100 g of raw marzipan or 30 g of finely chopped candied orange peel).

Roll out dough between a cut vacuum bag, between two baking mats or on a work surface sprinkled with finely grated almonds or hazelnuts to a thickness of 8 to 10 mm. Cut out stars. Dip the cutter in sugar occasionally to make it easier to remove. Brush with egg white glaze and let dry at room temperature for 5 to 6 hours or overnight. (I use a wooden or metal skewer to spread the icing evenly into the corners).

Place on a prepared baking sheet and bake on sight in a preheated oven at 175 to 190 °C for 5 to 6 minutes. The glaze should be white in color with just a hint of browning, and the cinnamon stars should still be soft inside.

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