Gluten-Free Zimtsterne Ingredients: 2 cups almond flour 3/4 cup powdered sugar 2 teaspoons ground cinnamon 1 large egg white 1 teaspoon lemon juice 1/2 teaspoon almond extract Additional powdered sugar (for rolling) Whole almonds (for decoration) Rice flour (for dusting) Instructions: Prepare the Dough: In a mixing bowl, combine almond flour, powdered sugar, and ground cinnamon. Whisk Wet Ingredients: In a separate bowl, whisk the egg white until it becomes frothy and forms soft peaks. Add Flavorings: Gently fold the whisked egg white into the dry mixture. Add lemon juice and almond extract. Mix until the dough comes together. The dough will be soft and slightly sticky. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until the dough firms up. Preheat the Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Roll and Cut: Dust a clean surface with rice flour to prevent sticking. Roll out the chilled dough to about 1/4 inch thickness. Use a star-shaped cookie cutter to cut out the cookies. Decorate with Almonds: Place a whole almond in the center of each star, gently pressing it into the dough. Bake: Transfer the cut-out cookies onto the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the cookies are just set. The bottoms should be lightly golden. Dust with Powdered Sugar: Remove the cookies from the oven and let them cool slightly on the baking sheet. While they are still slightly warm, sift powdered sugar over the top of each cookie. Serve: Your Gluten-Free Zimtsterne (Cinnamon Stars) are ready to be enjoyed. These cookies are a festive and delightful treat, especially during the holiday season. Note: Zimtsterne are traditional German Christmas cookies known for their almond and cinnamon flavors. This gluten-free version captures the essence of the classic recipe while being suitable for those with dietary restrictions. The result is a batch of tender and fragrant cookies that are perfect for sharing or gifting.