Cinnamon stars

Ingredients for 1 servings:

• 4 egg whites
• 1 pinch of salt
• 350 g powdered sugar
• 500 g ground almonds
• 1 tbsp cinnamon, or more if you like
• 1 tbsp jelly, quince or currant jelly, same amount as used for cinnamon
• 1 lemon(s), organic
• Flour, for rolling out

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 12 minutes; Total time approx. 6 hours 42 minutes

First, beat the egg whites with the salt until stiff peaks form, gradually adding the icing sugar. This will create a lovely, white, and creamy mixture. Continue beating for 10 minutes. Set aside 6 tablespoons of this. You’ll need this for coating the stars. Whisk together the almonds, cinnamon, and grated lemon zest. Whisk in the jelly and most of the beaten egg whites, and chill for 30 minutes. Lightly flour a work surface and roll out the mixture in smaller portions to a thickness of about 5 mm, dusting them lightly with flour. You’ll find the mixture is very sticky, hence the flour. Cut out the stars, dipping the slightly moistened cutter in flour every now and then to prevent the mixture from sticking to the cutter. Place the stars on a baking sheet lined with baking paper and brush with the beaten egg whites you set aside. If it’s too hard, you’ll quickly notice when brushing it on. Simply add a little lemon juice to make it more fluid. The cookies now need to rest for 1 hour so the cut surfaces can dry. Preheat the oven to 150°C (130°C fan-assisted). Bake the cookies for 12-14 minutes. This is more of a “drying” process, but make sure the coating stays nice and light. As you know, every oven is different. Let the cookies cool and enjoy.