Separate the egg whites from the yolk. Keep the egg yolks for another dish. Beat the Egg whites to a stiff consistency. Then continue to beat the eggs and add a batch at a time of powdered sugar until all the powdered sugar is added to the egg whites.
The consistency should be a bit thicker at this point.
Now add the almond flour, cinnamon powder (cherry schnapps optional) and pinch of salt and mix the whole content with a spoon.
You will notice that the dough will get tough and sticky. Form the dough into a ball
Spread a clean wrap on the working surface and wrap your dough into it. Let cool in the fridge for at least 2 hours.
Before you take and roll out the dough, preheat the oven to 300° Fahrenheit/ 150° Celsius!
First we will prepare the egg glaze by beating the egg white with the powdered sugar. Add a few drops of water if it is too thick. The glaze should be shiny smooth, like a white paint consistency.
To roll out the dough place a baking sheet (butter paper) at the bottom and add some almond flour so that when you roll out the dough it won't stick too much. Roll the dough out to a ½ centimeter/0.3 inch thickness and cut out your stars with the cookie cutter.
Place your stars on the baking sheet and with a fine brush spread the white sugar glaze equally.
Bake at 150 Celsius/302 Fahrenheit for about 10 minutes, the cookies should be baked but not raw on the inside. Once baked, leave them out to cool before storing them in an airtight container or metal box.
The cookies are covered with a sugar glaze before they get baked.
Cinnamon stars tend to be always a bit soft and moist even in a dry environment. Although in a dry environment store the cookies in a tin box with butter paper and apple peel to keep the moisture locked in the cookies. In a humid climate consider of keeping the cookies in an airtight container and keep away from moisture for too long.