Beat egg whites with lemon juice and salt until stiff.

Stir in the sugar gradually until the mixture is creamy.

Take away at least 3 tbsp of it and put these on a cool place.

Add cinnamon and almonds to the egg mass.

Put the dough on the work surface that is covered with icing sugar and roll out about 1 cm thick.

Cut out stars and place them gently on a baking sheet with baking paper.

If the dough is very sticky clean the cookie cutter several times in cold water.

Spread the cookies now with the protein glaze and bake immediately.

Bake 20 minutes at 150-175° C about 15 minutes.