for 30-40 cookies
3 egg whites
120 g sugar
300 g ground almons
20 g flour
1 tbsp cinnamon, ground
1 egg white
50 g sugar
50 g icing sugar
Beat the egg whites, add sugar gradually and continue beating until no longer falling from the spoon. Carefully fold in the almonds, flour and cinnamon and mix to a dough. Wrap the dough in the cling film and refrigerate overnight.
For the glase beat the egg whites, add sugar gradually. Continue until the mass is semisolid. Gradually add icing sugar and continue beating. The glaze does not have to be too firm or too fluid.
Roll out the dough 0.7 to 1 cm thick and spread thinly with the glaze. Dip the star cooker in warm water and cut out stars. Place on a tray covered with baking paper and bake at 160 degrees for 10-15 minutes. Do not bake too long so that the glaze stays white!
After the first cutout, sprinkle the dough pieces with grated almonds and knead a dough again. Roll out again, spread with glaze and cut out cookies. Repeat until the dough is used up.
Tip: You can let the cinnamon stars dry for about 1 hour before baking.