Beat the egg whites with salt until stiff, gradually drizzling in the powdered sugar. Set aside about 5 tbsp of the mixture. Carefully fold in or knead the almonds and cinnamon. The mass is still soft, but must not be liquid. GGF knead in the ground almonds.
Wrap in foil and let rest for 1 hour in the refrigerator. Roll out the dough about 0.5 cm thick between cling film. Cut out stars (always dip the cutter in flour). Shape the remaining dough into a ball again, roll out and cut out. Small scraps can also be formed into a roll and cut into slices. Place on a baking tray lined with baking paper.
If necessary, whip the remaining protein and sugar mixture again, then spread it on the stars. Bake in the preheated oven at 130 degrees Celsius for about 15 minutes.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.