Zimtsterne (German Cinnamon Star Cookies)

Ingredients

• 3 cups blanched almond flour (about 10 1/2 ounces) (such as Bob’s Red Mill)
• 2 1/2 teaspoons ground cinnamon (such as Saigon)
• 1/2 teaspoon kosher salt
• 3 large egg whites, at room temperature
• 2 1/2 cups powdered sugar, plus more for dusting

Steps

1. Preheat oven to 250°F with rack in the lower third position. Whisk together almond flour, cinnamon, and salt in a medium bowl; set aside.
2. Beat egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, 2 to 3 minutes. Gradually add powdered sugar, beating until well combined. Continue beating on medium-high speed until meringue is thick and creamy but still flows slowly off the whisk when lifted, about 2 minutes. Transfer 1/2 cup meringue to a small bowl; set aside. Add almond flour mixture to remaining meringue in bowl; stir vigorously with a rubber spatula until well combined and a thick dough forms. Cover and chill for 30 minutes.
3. Turn dough out onto a clean work surface generously sprinkled with powdered sugar. Sprinkle top of dough with powdered sugar, and roll into a 1/3-inch-thick slab, dusting with additional powdered sugar as needed to prevent sticking. Cut out cookies using a 3-inch star cookie cutter dusted with powdered sugar; transfer cookies to a parchment paper–lined baking sheet, spacing at least 1/2 inch apart. Continue rerolling and cutting cookies until all dough is used.
4. Brush tops of cookies with reserved 1/2 cup meringue using a food-safe paintbrush. Alternatively, transfer meringue to a piping bag; cut a 1/4-inch hole in the corner of the bag. Pipe meringue onto each cookie, using a toothpick to smooth and spread meringue to the edges. Discard any remaining meringue.
5. Bake cookies in preheated oven until meringue topping is set but not browned, about 20 minutes. Turn oven off. Crack open oven door; let cookies cool in oven 20 minutes. Remove cookies from oven, and let cool completely on a baking sheet, about 30 minutes.