Clean the almonds in a kitchen towel. Grind the almonds through a
mill or buy already ground almonds. Whip egg white with salt until
stiff. Add powdered sugar while still whipping egg white and also add
the juice of the lemon by the drop while still whipping. Take 4 tb
from the mixture, cover and set aside. Add 1 lb of almonds and the
cinnamon carefully under the egg mixture. Sprinkle the remaining
almonds on a working surface. Place the dough in small portions on
it. (dough will break easy). Roll out 1" thick and use your star
cutter medium size. Take a cookie sheet and cover with parchment
paper or aluminum foil. Grease with margarine. Place the zimtsterne
on cookie sheet and brush with the egg mixture you set aside earlier.
Bake in preheated oven on the middle shelf for 25 minutes at 325 F.
When you cut the zimtsterne out of the dough use the space very good
because the remaining dough cannot be used again, sorry. I just roll
the dough in small balls and press them down with a fork and bake.
After baking take the zimtsterne carefully off the paper and let cool
on rack. Store in airtight containers.
