Cinnamon Stars

Recipe View In a large bowl, whisk together the ground almonds, cinnamon, and lemon zest until evenly distributed. (5 minutes)

Recipe View In a separate clean, dry bowl, beat the egg whites with the salt using an electric mixer until soft peaks form. Gradually sift in the confectioners' sugar, beating continuously until the mixture becomes stiff and glossy. (8-10 minutes)

Recipe View Set aside 1/3 cup of the egg white mixture in a small bowl. This will be used for the glaze. Gently fold the almond mixture into the remaining egg white mixture until just combined. Be careful not to overmix. (5 minutes)

Recipe View Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper. (10 minutes)

Recipe View Lightly dust a clean work surface with confectioners' sugar. Roll out the dough to a thickness of approximately 1/4 inch (6mm). Use a 2 1/2-inch star cookie cutter to cut out the cookies. Place the cut-out stars onto the prepared baking sheets, leaving a little space between each cookie. (20 minutes)

Recipe View To prepare the glaze, add the lemon juice to the reserved egg white mixture. Stir until smooth and well combined. If the glaze becomes too thick, add a few drops of lemon juice to thin it out. (2 minutes)

Recipe View Lightly brush the tops of each cookie with the glaze. Ensure an even coating for a beautiful shine. (10 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown and the cookies are still slightly soft in the center. (25 minutes)

Recipe View Remove from the oven and let the cookies cool completely on the baking sheets before transferring them to wire racks to cool completely. (30 minutes)