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1
Preheat the oven to 300F (150C).
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2
Line a baking sheet with parchment paper or a silicone baking mat.
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3
To make the cookies, in a food processor fitted with a metal blade or in a blender, pulverize the almonds, 1 cup (140 g) powdered sugar, the cinnamon, and salt until the almonds are very finely ground.
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4
If using a food processor, add the honey and egg white and process until the mixture is smooth.
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5
If its dry and cracking, add a tiny bit of water and process until the dough comes together.
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6
If using a blender, transfer the mixture to a large bowl.
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7
Add the honey and egg white and stir until the dough begins to come together, then knead by hand until smooth.
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8
Dust a work surface with powdered sugar and roll out the dough 1/3 inch (8 mm) thick (no thinner), dusting the work surface with just enough powdered sugar to keep the dough from sticking.
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9
With a 6-point star cookie cutter about 2 inches (5 cm) in diameter (see Tip), cut out stars, and arrange them, evenly spaced, on the prepared baking sheet.
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10
Reroll the dough scraps, cut out as many cookies as you can, and place them on the baking sheet.
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Repeat until all the dough is used.
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12
Bake, rotating the baking sheet midway during baking, until the cookies are very lightly browned, about 12 minutes.
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13
They should be soft; dont overbake them.
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14
Let cool completely on the baking sheet.
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15
To make the glaze, in a small bowl, mix together the 1 1/3 cups (175 g) powdered sugar and the egg white until smooth, then mix in the kirsch.
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16
The glaze should be quite thick, opaque, and almost hard to stir.
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17
If necessary, stir in additional powdered sugar.
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18
Spread glaze on the surface of each cookie.
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19
Sweep off some of the excess, but leave a layer just thick enough so that you cant see the cookie through it.
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20
Let the cookies rest until the glaze is completely dry.
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21
These cookies will keep for at least 3 months in an airtight container.
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22
The 6-point star shape is traditional to zimtsterne, but you can use any similar-size cookie cutter.
