Prepare. In a medium bowl place egg white and salt.
Beat it with a hand mixer.
Add confectioners sugar little by little.
Beat it for 7 minutes or until glossy and stiff peak.
Take out 1/4 cup set aside. It is for the topping.
SECOND:
Fold it. Add 1/2 cup almond flour, cinnamon powder to remaining egg white mixture.
Fold it with a spatula.
Add 1/4 cup and more to make a firm dough which is still a bit sticky.
You may not need all of the almond flour.
Make the dough in a round shape.
Cover it with a plastic wrap.
Let it rest for 30 minutes in a refrigerator.
THIRD:
Roll it. Place a piece a plastic wrap on your working surface.
Put the doug on top of it.
Add another plastic wrap on top
Now roll it out until it is 1/4 inch thick.
FOURTH:
Shape them. Put a little bit of cold water on a plate.
Take a star cookie cutter and dip it into the water each time, since the dough is sticky.
Cut out as many stars as possible.
Transfer them to a parchment paper lined baking sheet.
Take the leftover dough, roll it again and cut more stars.
FIFTH:
Decorate them. Top of the cookie with the set aside egg white mixture using small spoon.
Let them rest in a cool area for 12-24 hours.
BAKE THEM:
Bake them. Preheat oven to 350°F.
Bake them for 3 minutes on a bottom of the oven.
Top should stay white.
SERVE THEM:
Serve them. Serve them with your favorite tea in front of the fireplace.
