Swiss Cinnamon Stars (Viking River)

3 lg egg whites

Pinch salt

1¾ C (210 g) confectioners’ sugar, divided

12 oz (350 g) ground almonds

1 Tbsp (9 g) ground cinnamon

Granulated sugar for dusting

2½ Tbsp (35 ml) kirsch or lemon juice

Beat egg whites with salt until they form stiff peaks; gradually fold in 1 C (120 g) confectioners’ sugar.

Mix in almonds and cinnamon.

Transfer dough to a sugar-dusted surface; roll out ⅓-in (7 mm) thick.

Cut dough with a star-shaped cookie cutter and transfer to baking sheets.

Preheat oven to 375°F (190°C).

Bake 8–12 minutes or until firm outside and soft in the center; cool completely on a rack.

To make glaze, combine remaining ¾ C (90 g) confectioners’ sugar with kirsch or lemon juice. Dip tops of cookies in glaze; let dry completely.