Serves 45 - 80 cal per serving
250 g / 9 oz
300 g / 10.5 oz
100 g / 3.5 oz
Prep-time: 20 min. - Total-time: 120 min.
Beat the egg white until stiff and add the confectioner's sugar spoon by spoon. (using a teaspoon). Save about 80g / 2 1/2 oz off the egg white for the frosting. Finely ground 300g / 10 1/2 oz almonds and add to the remaining egg white. Carefully fold in the almonds. Season with cinnamon. Finely ground the remaining almonds and sprinkle on the working place. Thereon place the dough and with lightly floured hands flat the dough. Coat a rolling pin with flour and roll out the dough until it's 1 cm thick. Rinse a star shaped cookie cutter with water and shake off any excess.
Cut out the cookies. In between wet the cookie cutter with water to avoid the dough from sticking. Line a baking sheet with parchment paper. Use a spatula to place the cinnamon stars on the baking sheet. Coat with the remaining egg white. Let them dry over night. Bake in the pre-heated (320F) oven for 8 Minutes on the middle rung.