Cinnamon stars: moist, gluten-free and snow-white

Put the unpeeled, ground almonds, the sugar and the cinnamon into a bowl and mix everything well. The unpeeled almonds give the typically dark colour and a really nutty flavour.

Now add the egg white. Knead everything by hand until you have an even dough. Don't worry if it looks crumbly at first: after a minute or two it will hold together and only stick a little.

Wrap the dough in cling film and let it rest in the fridge for about an hour. Cold dough is much easier to roll out, and you'll have time to prepare the icing.

Whip icing sugar, egg white and lemon juice with the hand mixer into a thick, glossy icing. Our test: Draw a line through the icing with a spoon. If it stays visible for a moment, the consistency is perfect.

Knead the cold dough briefly. Sprinkle some sugar on the work surface (no flour, please!) and roll the dough out to 8 mm between two rolling pins. This way all cinnamon stars are the same thickness and bake evenly.

Now the trick: put the icing on the dough sheet and spread it right to the edge with a small angled spatula. Smooth it out with a larger spatula. This way not a single star has to be iced individually.

Dip the cookie cutter briefly in water so nothing sticks. Cut out the stars from the edge as close together as possible and place them on a baking tray lined with baking paper. With the folding cookie cutter the star falls out all by itself.

Scrape the icing off the leftovers roughly. Knead them back together with a few ground almonds and, if needed, a pinch of cinnamon, roll the dough out, ice it and cut out more stars. Keep going until nothing is left over.

Let the Cinnamon stars dry on the baking tray for an hour. In the meantime, preheat the oven to 210 °C top and bottom heat and then bake them for only 5 to 8 minutes: the small ones rather 5, the large ones rather 8 minutes. The icing should stay white. Let them cool down directly on the tray.