Aggi's cinnamon stars

Ingredients for 1 servings:

• 400 g ground almonds
• 4 egg whites
• 400 g powdered sugar
• 1 tsp lemon juice
• 1 tbsp cinnamon
• 150 g ground almonds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

without flour

Beat the egg whites until very stiff peaks form. When you can turn the bowl upside down without the egg whites running out, they’re stiff enough. Gradually beat in the sifted powdered sugar. Add the lemon juice. Continue beating the mixture until glossy. Set aside 5 tablespoons of this egg white mixture (refrigerator). You’ll need it later for the icing. Now fold the almonds and cinnamon into the remaining cream. Don’t overmix; it’s best to fold them in with a spatula until evenly distributed. Preheat the oven to 140 degrees Celsius (284 degrees Fahrenheit). Sprinkle a surface with ground almonds and roll out the dough to a thickness of 1 cm (0.5 inch). Cut out cinnamon stars using star cutters. Place the stars on a baking sheet lined with parchment paper and spread with the egg white cream (icing). Bake the cinnamon stars on the middle rack of the oven for 30-40 minutes, more to dry than bake. Tip: To prevent the cookies from browning too quickly, place an empty baking sheet directly over the cookie sheet. Keep some ground almonds in reserve (the amount may vary depending on the size of the egg). The stars will still be a little moist right after baking—this is normal. Don’t wait until they’re hard. The cut-out stars will be a bit sticky, and making them requires time and patience.