First mix almonds, powdered sugar and a pinch of cinnamon. Then whip the egg whites until stiff and fold them in. Finally, add the vanilla sugar and the amaretto for a special touch. Now put the dough in the refrigerator for about 30 minutes to make it easier to work with.
Before rolling out the dough to a thickness of about 5 mm, flour your work surface. Now you can cut out the cinnamon stars. Our tip: With a special cinnamon star cutter, the small stars will be even more accurate. Then spread the cookies on two baking sheets lined with baking paper.
For the delicious glaze that gives the cinnamon stars their typical look, whip the powdered sugar and egg whites until stiff. Carefully spread the mixture over the stars. Both a teaspoon and a rounded knife are suitable for this. Now place the cookies in the oven at 150 degrees Celsius (convection oven: 125 degrees Celsius) for about 10 to 15 minutes. After they have cooled completely, they can be kept for several weeks in a tin or plastic box. However, to prevent them from becoming too hard in the meantime, simply place a piece of apple in the tin with them. This will keep the stars soft.