Cinnamon Stars with Hazelnuts

Ingredients

• 4 egg whites
• 2 tbsp lemon juice
• 300 g sugar
• 2 tsp ground cinnamon
• 350 g ground almonds (unshelled)
• 50 g chopped almonds
• ground almonds (for working)

Instructions

1. 1.

   Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar, beating until a smooth meringue forms. Fold in the lemon juice and beat to glossy stiffness. Reserve 3-4 tbsp for the glaze and set aside cold.

2. 2.

   Add the cinnamon‑mixed almonds (ground and chopped) into the remaining meringue. Knead into a supple dough.

3. 3.

   Sprinkle ground nuts on the work surface to ease rolling. Roll the dough to 6–8 mm thickness, cut out star shapes, and place them on parchment paper. Brush the reserved glaze over the stars.

4. 4.

   Let them dry at room temperature overnight for best results.

5. 5.

   Preheat the oven to 120 °C (250 °F) with fan and top heat.

6. 6.

   Bake the stars for about 25 minutes longer than they need to dry so the glaze stays snow‑white. Let cool on the tray.