|Powdered sugar||500 Gram|
|Ground unblanched almonds||500 Gram|
|Ground cinnamon||3 Teaspoon|
|Ground almonds||200 Gram (3 2/3 Cups)|
Combine the egg whites with the powdered sugar.
Beat the mixture in a bowl to a very stiff consistency.
An electric hand beater should be used for this or, better yet, an electric mixer, since the beating is a weary and grueling task.
Remove a generous 1/2 cup of the well-beaten mixture and set it aside to be used for topping.
Place the ground almonds on a work slab.
Combine with the cinnamon; work together with the egg white mixture to form a soft dough.
Lightly sprinkle the work surface with ground almonds and roll out the dough evenly about 3/8 inch (1 cm) thick.
Spread the top with the reserved egg white mixture.
The cinnamon stars are now cut out with a star-shaped cookie cutter.
To prevent the topping from sticking to the cutter, dip it repeatedly in cold water, using your fingers to help loosen if necessary.
Place the cinnamon stars on a buttered baking sheet.
Knead together the leftover scraps of dough.
Since the dough will become slightly softer from the egg white topping mixture, add some ground almonds.
Once more roll out the dough in the same way, again spread with the egg white mixture, and so forth.
If possible, let the cinnamon stars dry overnight.
Preheat the oven to 325°F. (160°C).
Bake the cinnamon stars on the center shelf; they should be very pale, and the top should remain white.
This will take at most 7-8 minutes, depending on your oven.
They should be firm on the outside but still soft on the inside.