Cinnamon Stars with Glaze

Ingredients

• 275 g ground almonds (+ 2 tbsp for working)
• 2 tsp cinnamon powder
• 300 g powdered sugar from whole cane sugar
• 4 egg whites (size M)

Instructions

1. 1.

   Sift almonds onto the work surface and form a well in the center. Sprinkle cinnamon over the almonds and add 175 g powdered sugar and 3 egg whites into the center. Knead from the center into a dough that no longer sticks excessively to the hands. If necessary, add more almonds.

2. 2.

   Wrap in cling film and refrigerate best overnight (at least 4 hours).

3. 3.

   Roll out on a lightly dusted work surface to a thickness of 6–8 mm. Refrigerate again for about an hour.

4. 4.

   For the glaze whisk the remaining egg white in a bowl and gradually fold in the rest of the powdered sugar until a thick glaze forms.

5. 5.

   Take the dough from the fridge and thinly coat it with the glaze up to 4–5 tbsp. Refrigerate another hour.

6. 6.

   Line a baking sheet with parchment paper. Cut stars out of the dough using a cutter. If the dough sticks, briefly dip the cutter in hot water before each use.

7. 7.

   Place the cinnamon stars on the baking sheet and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 10 minutes with the oven door slightly open. The glaze should remain as white as possible, only taking a slight color on the underside.

8. 8.

   Meanwhile knead any leftover dough with some ground almonds and shape additional cookies brushed with the remaining glaze.

9. 9.

   Remove the cinnamon stars from the oven and let them cool on the baking sheet.