Beat the egg whites until soft peaks form and add the powdered sugar.

Remove half of the mixture and set aside.

Add the almonds with half of the meringue mixture and the cinnamon.

Roll out the dough on a work surface sprinkled with powdered sugar to a thickness of about 5 mm thick.

Spread some of the meringue mixture on the dough and smooth it out.

Dip the cutter in cold water and cut out stars.

Continue in this way until the dough is used up. Add a little powdered sugar or almond meal each time you knead the dough to prevent it from sticking.

It is best to let the cookies air dry overnight.

Bake each tray for 5-10 min at 175 ° U/O. The meringue glaze should remain white.