Cinnamon stars

Beat the egg whites with the salt until very stiff. Sieve the icing sugar and fold it into the egg whites. Put about 6 tablespoons of this mixture aside for the icing.

Add the cinnamon and almonds to the rest of the dough and mix well.

Flatten the dough between two baking parchments and place in the freezer for 1 hour (or 2 hours in the fridge).

Then roll out the dough on sugar to a thickness of about 1 cm, cut out stars with star-shaped cutters and place them on a baking tray lined with parchment paper using a spatula. Dip the cookie cutter in icing sugar every time you use it so that the dough does not stick to it.

Brush the icing over the cookie and let it dry for about 6 hours.

Then bake at 220 °C for about 5 minutes.