- 400g ground almonds
- 250g icing sugar
- 3 medium egg whites
- 1 sachet vanilla sugar
- 1 tsp cinnamon
- 1 pinch ground coffee beans
Whip the egg whites with a pinch of salt until they form stiff peaks. Gradually beat in the sieved icing sugar - do not beat for too long. Put 3 tablespoons of the whipped egg whites to one side and cover. Mix the vanilla sugar, cinnamon and ground coffee into the remaining egg whites and gradually add the ground almonds. Stop when the dough is hardly sticky at all. You may need to add more or less than the recipe suggests in order to achieve the correct consistency.
Roll out the dough to approx. 1cm thick and leave to cool in the fridge for 2 hours. Preheat the oven to 125°C (Fan oven 100°C, Gas mark 1/2). Line a baking tray with baking parchment. Remove the dough from the fridge, roll out and cut out stars.
Lay the stars on the baking parchment and brush with the leftover whipped egg whites to glaze. Bake on the middle rack for approx. 15 mins. Then turn the temperature down (regular oven to 100°C, fan oven to 80°C and gas to mark 1/2). Bake for a further 10-15 mins.
Note: Do not allow the glaze to darken. As soon as it starts to change colour, the cinnamon stars are ready. Leave to cool on a wire rack.