Sieve 250 g of icing sugar. Beat 3 egg whites and a pinch of salt with an electric whisk until thick and creamy. Add the icing sugar gradually during this process. For the decoration of the stars, put 6-8 Tbsp of meringue to the side. Mix cinnamon and almonds and fold it in with the meringue. Tip for the dough: The dough for the cinnamon star recipe can be used straight away. Leaving it in the fridge for half an hour does, however, improve rolling out and cutting of the dough.
Dust your working surface with icing sugar or roll out the dough between two layers cling film to around 0.5 cm thickness. Cut out around 50 cinnamon stars. Keep kneading and repeating this process with the remnants of the dough. Preheat the oven (Electric: 150 °C/Fan: 125 °C/Gas: Setting 1). Place the cinnamon star onto baking trays lined with baking parchment. Tip for cutting out cinnamon stars: To avoid the dough sticking to the cutter, dip it intro flour every now and then. Dust off any excess flour.
Use a kitchen brush or rounded knife to cover the cinnamon stars with meringue. Bake the cookies in batches for 15 min. In the oven. Leave to cool down before storage. Tip for storage: Place the cinnamon stars together with an apple wedge into a cookie jar. This will allow you to keep them for around 2-3 weeks.