Classic Cinnamon Stars

Ingredients

• 250 g ground almonds
• 2 tsp cinnamon powder
• 375 g powdered sugar
• 4 egg whites (size M)
• ground almonds (for rolling)

Instructions

1. 1.

   Sift the almonds onto the work surface and form a shallow well in the center. Sprinkle the cinnamon over the almonds and add 250 g powdered sugar and 3 egg whites to the center. Knead from the center into a dough that no longer sticks too much to the hands. If necessary, add more almonds. Wrap in cling film and refrigerate best overnight (at least 4 hours).

2. 2.

   Next, roll out the dough thinly, about 6–8 mm, on a lightly almond‑dusted work surface. Refrigerate again for about an hour.

3. 3.

   For the glaze, place the remaining egg white in a bowl and gradually whisk in the remaining powdered sugar until a thick pourable glaze forms.

4. 4.

   Take the dough back from the fridge and brush it thinly with the glaze (about 4–5 tbsp). Refrigerate another hour.

5. 5.

   Preheat the oven to 200 °C fan‑forced. Line a baking sheet with parchment paper.

6. 6.

   Use a star cutter to cut out stars from the dough. If the dough sticks too much, briefly dip the cutter in hot water before cutting again.

7. 7.

   Place the cookies on the baking sheet and bake for about 10 minutes with the oven door slightly ajar.

8. 8.

   The glaze should remain as white as possible and only take on a light tint on the underside.

9. 9.

   Meanwhile, knead any leftover dough with a few ground almonds and shape into additional cookies brushed with the remaining glaze.

10. 10.

    Remove from the oven and let cool on the sheet.