for 50 pieces

Dough

2	fresh egg whites
1 pinch	salt
100 g	icing sugar
½ tbsp	lemon juice
350 g	shelled ground almonds
100 g	white chocolate, finely chopped
1 ½ tbsp	cinnamon
2 pinch	ground cardamom

To decorate

100 g	white chocolate, finely chopped
a little	sugar pearls

How it's done

Dough

Using a whisk, gently beat the egg white and salt in a bowl. Stir in the sugar. Add the lemon juice, almonds, chocolate, cinnamon and cardamom, mix to form a dough.

To shape and dry

On a lightly sugared surface, roll out the dough in batches to a thickness of approx. 1 cm, loosen with a spatula. Cut out the stars, regularly dipping the cutters in a bowl of sugar. Place the stars on a baking tray lined with baking paper. Leave to dry at room temperature for approx. 6 hrs. or overnight.

To bake

Approx. 5 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a rack.

To decorate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the cinnamon stars in the chocolate, allow to drip, decorate with sugar pearls, leave to dry on a sheet of baking paper.

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