Cinnamon stars are not easy to make. If apply the royal icing before cutting you get a lovely thick layer but you have lots of leftover(which can be reused of course by adding more almond flour and start the process again ( 👉swipe ). More convenient would be to cut first and apply the icing afterwards but the layer won’t be so thick and nice(proof me wrong). But the biggest challenge is the right oven temperature: the egg white should be sterilised, the cookie not dry hard and the the colour white not yellow or even brown. No foolproof method but testing the own oven. Either ~200 C for ~5 min or 120C for~20 min. This time I failed and waited a bit too long. #christmascookies #cinamonstars #zimsterne #hkig #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/CmdPPO8j9ty/?igshid=NGJjMDIxMWI=