Preheat oven to 160°C / 325°F
Prep. time: 10 minutes
Resting time: Over night
Cooking time: 7-8 minutes

Store the cookies in an airtight tin.

1. Beat the egg whites to stiff peaks and add in the sifted icing sugar. Set aside one cup (250ml)of this mixture for decoration.
2. Add the almonds, cinnamon and kirsch, knead quickly and let the dough rest covered for an hour in the refrigerator.
3. On a board that has been sprinkled with granulated sugar, roll the dough out to a 1 cm (3/8") thickness. Cut out star shapes with a cookie cutter, cover the stars with the egg white and sugar mixture and let rest overnight at room temperature.
4. Bake at 160°C / 325°F for 7-8 minutes. The top of the soft stars should remain white.
5. Store in a metal cookie tin.