• Preheat oven to 150°C (300 °F).
• Grind the raw almonds (with the skin) into a fine powder.
• In a large bowl, mix the white almond powder, raw almond powder, icing sugar, finely chopped candied orange and lemon peel, four-spice blend, and softened butter.
• Knead the mixture well until it becomes smooth and homogeneous.
• Add the egg white gradually, mixing it in as you go. The dough should be soft but not sticky.
• Knead the dough for 3 to 5 minutes until smooth. It should become smooth and elastic.
• Roll out on a Silpat to a thickness of 4 mm. Cover the marzipan with plastic wrap before rolling it out to prevent the rolling pin from sticking to it. I use a freezer bag that I cut up.
• Cut out stars and place them on a baking sheet lined with buttered parchment paper.
• Leave to dry for 30 minutes to 1 hour, then bake for around 20 minutes.
• The cookies should be lightly browned.  Remove from the oven with a metal spatula and place on a wire rack. Allow to cool.

Royal icing for decoration.

• Prepare the glaze. Mix powdered sugar with a little egg white and lemon juice. Mix well before adding a little more egg white.  Stirring vigorously liquefies the glaze. You should achieve a glaze that forms a ribbon and flows slowly in the bowl.
• Place in a piping bag, then make a small hole in the bag. You can use a bag with a special royal icing tip. Outline the cookies before filling the center. Spread with a skewer.
• Place on wire rack and let dry before storing in the box. You can double the line around the edge of the cookie and leave the center empty, then decorate the 4 corners of the star with sugar pearls for an extra touch of elegance.
• I hope you enjoy this recipe for Zimtsterne Cinnamon Star Cookies and want to try them. They are melt-in-the-mouth, soft and crunchy with the icing.

  These almond star cookies are also cherished treats for Eid al-Fitr, the festive celebration marking the end of Ramadan.