Merry Christmas, a happy 2023 and peace on earth

Cinnamon stars

For the dough
400 g ground almonds
250 g powdered sugar
1 pinch of cinnamon
2 egg whites (size M)
2 tablespoons amaretto
1 pck. vanilla sugar
some wheat flour for the dough

For the meringue layer
125 g powdered sugar
1 egg white (size M)

For the dough, mix almonds, powdered sugar, cinnamon. Add egg whites and mix together with amaretto and vanilla sugar. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Flour work surface well and roll out dough to about 5mm thick. Cut out stars with a star cutter and place on a baking tray lined with baking paper. Preheat the oven to 120 degrees Celsius.

For the glaze, beat powdered sugar and egg whites until stiff. Using a teaspoon, spread glaze over stars, carefully brushing to edges and points. Dry stars in preheated oven for about 40 minutes. Let cool completely, then store in a tin.
Tip: To get the perfect cut edge, you can also cut out the cinnamon stars with a special cinnamon star cutter. To do this, simply roll out the dough and brush it directly with the meringue. Then cut out the cinnamon stars. You can still knead the dough 1-2 times after cutting and roll it out again. If it gets too sticky, just add some ground nuts.

Merry Christmas and bon appétit