Zimtsterne (Christmas Star Cookies)

1. 1

   In a large bowl beat egg whites until frothy, then add icing sugar.

2. 2

   Spoon six tablespoons of the mixture into a small bowl and reserve, covered with plastic wrap.

3. 3

   Process almonds in a food processor until finely ground.

4. 4

   Mix lemon juice with egg white, blend in cinnamon.

5. 5

   Work in almonds, adding more if necessary to make dough stiff.

6. 6

   Rest mixture for 20 minutes.

7. 7

   Put a good sprinkling of sugar on a dry workbench and pat or roll the dough until about 1 cm thick, using sugar to prevent sticking.

8. 8

   Cut out star shapes.

9. 9

   Transfer stars to a baking sheet lined with baking paper.

10. 10

    Let the biscuits dry for two hours (can be left overnight), then brush them with the reserved egg white/icing sugar mixture.

11. 11

    Bake at 130 degrees for about 20 mins, if the biscuits colour too quickly, prop the oven door open.

12. 12

    Icing should be very pale.

13. 13

    Store in a airtight container when cool.

14. 14

    These keep well, could be made a month in advance.

* Per serving · 4 servings · Values may vary.

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