Delicate Cinnamon Stars

Ingredients

• 4 egg whites
• 0.5 small lemon
• 300 g powdered sugar from raw cane sugar
• 2 tsp Cinnamon
• 500 g ground hazelnuts (+10 g for the work surface)
• 1 tbsp flour

Instructions

1. 1.

   Separate eggs (use yolks elsewhere). Wash lemon hot, pat dry, grate zest, squeeze juice. Beat egg whites with ½ tsp lemon juice and grated zest until stiff peaks form. Gradually fold in sifted powdered sugar until smooth and glossy. Set aside about 4 tbsp for the glaze.

2. 2.

   Carefully mix remaining foam with cinnamon and nuts.

3. 3.

   Dust work surface with ground nuts and lightly flour it. Roll dough into 0.75 cm thick sheets, refrigerate leftover dough. Cut stars and place on two parchment-lined trays. Brush all stars evenly with glaze and bake in preheated oven at 150 °C (fan 130 °C; gas: level 1–2) for about 30 minutes slowly. Glaze should stay white, stars dry outside and juicy inside.