Cinnamon Stars

Ingredients

• 1 lemon
• 3 egg whites (large)
• 250 g very fine sugar
• 300 g very finely ground almonds
• 2 tsp Cinnamon
• 1 packet Bourbon vanilla sugar
• 2 tbsp powdered sugar

Instructions

1. 1.

   Squeeze 2 teaspoons of juice from the lemon. Separate the eggs, reserving the yolks for another use. Beat the egg whites with the lemon juice in a bowl until stiff peaks form. Gradually add the sugar while continuing to beat until it dissolves.

2. 2.

   Set aside about 6 heaped tablespoons of the meringue for the glaze.

3. 3.

   Mix the almonds, cinnamon and vanilla sugar together and fold them into the remaining meringue. Chill the dough for about 30 minutes.

4. 4.

   Line two baking trays with parchment paper. Dust the work surface with powdered sugar.

5. 5.

   Divide the dough into two portions and roll each out to a thickness of 5–6 mm on the powdered‑sugar dusted surface.

6. 6.

   Cut out star shapes from the dough, dipping the cutter in powdered sugar each time so it doesn’t stick.

7. 7.

   Lift the stars onto the trays using a palette or spatula.

8. 8.

   Knead any leftover dough briefly, roll again and cut out more stars until all dough is used. Brush the tops of the stars with the reserved meringue.

9. 9.

   Bake in a preheated oven at 150 °C (fan‑less; gas: level 1–2) for 20–25 minutes. If needed, swap the trays to ensure even baking. Turn off the oven and let the cookies rest in the open door for about 10 minutes. Remove from the tray and cool on a wire rack.