zimtsterne

Preparation

1. In an oven tray we will put parchment paper or paper with Teflon. In the mixer accessory that we use to chop the vegetables and others we will arrange the almonds, the lemon zest and the ground cinnamon. We have to get a dough with all this.

2. In a bowl we will mount the whites until stiff or until they rise peaks, we will add the icing sugar little by little. We will have to save a little of this meringue for later, with a third of the cup it will serve us. Cover it to keep it well.

3. When the egg whites and sugar are ready, add them to the almond mixture and beat until a firm paste is obtained. On the parchment paper we will have normal sugar.

4. Believe it or not, cookies stick, that's why we put it.

5. We take the dough, work it and cut it with a star-shaped pasta cutter (if we have one), otherwise a round glass will do. The dough should not be too thick. Keep in mind that it does not grow in the oven, so the logical thing to do is to cut it as thick as we want it to be.

6. On each cookie we will put a little of the meringue lightened with water. We let them rest for an hour. Then we preheat the oven to 250 and go down to 200 degrees when we put the tray. In a tightly closed can or in a container they last 2 weeks without problems.