Makes about 50
3 egg whites
250g icing sugar
1 packet of vanilla sugar (check German or Turkish shops, or Lidl)
1 tsp of cinnamon
1 pinch of cardamom
350g-400g ground almonds
Icing sugar for rolling out
Whisk egg whites until stiff. Sift in icing sugar slowly, whisking in between. This creates a meringue consistency. Put aside 3 table spoons of this mixture. Add the vanilla sugar, cinnamon, cardamom and enough of the ground almonds so that the dough isn’t too sticky.
Roll into a ball and leave in the fridge for 2 hours.
Preheat the oven to 130C/100C Fan/Gas 1.
Roll out the dough using the icing sugar to ensure it doesn’t stick to the rolling pin or surface. Use star shape cookie cutters to cut out stars, dunk in icing sugar to make sure the dough doesn’t stick. Put on baking paper lined baking trays. Use a brush to put the meringue mixture on the stars (make sure you use it sparingly and have enough for all stars).
Bake for 15 minutes. Then turn the temperature down to 100C/80C Fan, Gas 1, and bake for a further 15 minutes – the dough should keep its light colour.