Cinnamon Stars with Lemon

Ingredients

• 4 egg whites
• a pinch of salt
• 300 g powdered sugar
• 2 tbsp lemon juice
• 0.5 tsp lemon zest
• 2 tsp ground cinnamon
• 350 g ground almonds (unpeeled)
• ground almonds for working

Instructions

1. 1.

   Beat the egg whites with salt until stiff peaks form. Gradually fold in the powdered sugar, beating until a smooth meringue forms. Whisk in the lemon juice until glossy and stiff. Set aside 3-4 tbsp of this mixture for glaze. Fold the remaining meringue with the ground almonds mixed with lemon zest and cinnamon to create a pliable dough.

2. 2.

   Sprinkle ground almonds on a work surface to ease rolling. Roll out the dough to 6‑8 mm thickness, cut into star shapes, and place on parchment‑lined baking sheets. Brush the reserved glaze over the stars.

3. 3.

   Let the stars dry overnight at room temperature for best texture.

4. 4.

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

5. 5.

   Bake the stars for about 25 minutes longer than usual drying time, keeping the glaze as pale as possible. Allow them to cool on the sheet.