- 125 g marzipan
- 3 egg whites
- 300 g powdered sugar, plus additional powdered sugar for rolling
- 250 g finely ground almonds
- 1 tsp cinnamon
- pinch of salt
Combine the marzipan, cinnamon and ground almonds.
Beat the egg whites on low speed approximately 30 seconds. Add the salt, increase the speed and beat until getting soft peaks. Gradually add the powdered sugar and beat until stiff. The meringue should be creamy, so it will be easy to brush it on the top of the cookies.
Keep one third of the meringue and add the rest to the almond mixture. Wrap the almond batter and put it in the fridge for one hour ( at least).
Get the dough and roll it between two parchment papers (sprinkle the papers and the dough with powdered sugar). Remove the top paper. With a star cookie cutter, cut the stars and place them on a baking sheet.
Brush the top of the cookies with the reserved meringue.
Bake for about 12 min in a preheated oven at 170 degrees C.