German Cinnamon Star Christmas Cookies

In a large bowl or stand mixer, beat egg whites until soft peaks form.

Add confectioners’ sugar, ½ cup batches at a time, beating for 1 minute in between each addition and for a further 5 minutes after the final addition. Mixture should be stiff enough. Set aside ½ cup of mixture for icing.

Fold raw almond meal, cinnamon and Kirschwasser if using it. Mix to combine.

Refrigerate for 1 hour to chill dough.

Roll out cookie dough onto a clean countertop or a board dusted with a generous amount of confectioners’ sugar and pat into a square shape about ½-inch thick. Using a star cookie cutter, dusted with confectioners’ sugar, cut out stars. Dust cookie cutter between each cut. Place on a baking sheet lined with baking parchment paper.

Spread reserved icing on each star all the way to the end of each point.

Dry stars overnight, ideally inside the oven.

Preheat oven to 300 °F.

Bake each baking sheet for 10-12 minutes, removing from the oven before icing turns too brown. Keep color a little golden.

Remove cookies from baking sheet to cool completely and store in a dry place or serve immediately with tea or coffee!