1. Preheat the oven to 300˚F (150°C). Line 2-3 baking sheets with baking parchment.

2. Beat the egg white in a large bowl until stiff peaks form. Sift the confectioner’s sugar on top, add the lemon juice and beat (first slowly then increase speed) until the beaten egg white is fluffy and has a glossy shine. Transfer 5 tablespoons to a small bowl and set aside for later.

3. Add the ground almonds, vanilla sugar and cinnamon to the beaten egg whites and fold in. You will get a very sticky dough – more a sticky mess than dough. The dough should not be too soft anyways – in case it is, add some more ground almonds until the consistency is right (it depends how big the used eggs are).

4. Roll out the dough inbetween two layers of plastic wrap to a thickness of 0.2 inch (5mm). Use a star cookie cutter to cut out small stars and transfer to the prepared baking sheets. Clean the cookie cutter from time to time with warm water to remove sticky dough.

5. Brush the stars with the remaining egg whites and bake in the middle of the oven for 25 minutes. To make sure the stars keep their white coating and don’t turn dark, place an empty baking sheet on the highest rack of the oven. Let the cinnamon stars cool on a wire rack and store in a tin box without other cookies in a cool place.