for 10 pieces

Dough and icing

2	fresh egg whites
1 pinch	salt
170 g	icing sugar
350 g	ground almonds
1 ½ tbsp	cinnamon
½ tbsp	kirsch or water

Icing

40 g	sugar
1 tbsp	water
1 tbsp	butter
1 tsp	cinnamon

How it's done

Dough and icing

Beat the egg whites with the salt until stiff. Mix in the icing sugar, cover and chill 3 tbsp (approx. 40 g) to use as icing. Combine the almonds and cinnamon, add to the remaining egg white mixture along with the kirsch, mix to form a dough.

To shape

Roll out the dough in batches between a cut-open plastic bag or on a lightly sugared surface to a thickness of approx. 7 mm. Cut out the stars (approx. 11 cm in diameter), loosen with a spatula, regularly dipping the cutter in a small bowl of sugar. Place the stars on a baking tray lined with baking paper.

To dry

Drizzle the icing on top of the biscuits using a fork. Leave to dry at room temperature for approx. 6 hrs. or overnight.

To bake

Approx. 5 mins. in the centre of an oven preheated to 240 °C. Remove from the oven, transfer the cinnamon stars to a cooling rack with the baking paper and leave to cool.

Icing

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter and cinnamon, melt, mix. Drizzle on top of the biscuits using a fork, leave to dry briefly.

Show complete recipe