Cinnamon Stars

Place the egg whites in a clean, grease-free bowl and beat very stiff with an electric mixer.

Sift in the powdered sugar gradually and continue beating for at least 7 minutes, until the mixture is thick, firm and glossy.

Spoon off 4 tablespoons of the egg-white mixture for the glaze and set aside covered.

Gently fold the cinnamon, lemon juice and ground almonds into the beaten egg whites until a dough that can be shaped forms.

Shape the dough into a ball, cover and chill for about 60 minutes.

Sprinkle the work surface with sugar, roll the dough out to about 0.5 cm thickness, cut out stars and place them on a baking sheet lined with parchment paper.

Brush each star with the reserved egg-white glaze, best done with a fine brush.

Let the cinnamon stars dry at room temperature, preferably overnight.

Preheat the oven to 225 °C.

Bake the cinnamon stars for 4–5 minutes; the glaze should remain light.

Let the cinnamon stars cool on a wire rack.