In another bowl, beat the egg whites and salt until thick and creamy. Add the icing sugar, bit by bit, and whip until thick and glossy and well-combined.
Spoon 6-8 tablespoons of the egg white and icing sugar mix into a separate bowl and place to the side.
Fold the cinnamon and almonds into the remaining egg and icing sugar mixture and mix together until it forms a dough.
Dust your work surface with icing sugar and roll the dough out flat until it is 1/2 cm thick. Cut out the stars and place on a baking tray lined with baking paper. Knead the remaining dough, roll it out again and cut out more stars until all the dough has been used.
Preheat the oven to 125°c (fan-forced).
Take the icing sugar and egg white mix that was put aside and use a pastry brush or rounded knife to spread a layer of the mix over each star.
Bake the biscuits for approx. 15 minutes or until done. Allow the cinnamon stars to cool before eating.
The dough for the cinnamon stars can be used immediately. If you place it (covered) in the refrigerator for half an hour, it will be easier to roll out the dough and cut out the biscuits.So that the dough doesn't stick to the star form, dust the form with flour. Tap the form lightly to get rid of any excess.To keep them fresh for longer, place the biscuits in a tin together with a slice of apple. Yes, apple. They will then last 2-3 weeks.