Cinnamon Almond Star Cookies
Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff and glossy. Set 3 tablespoons of the egg whites aside and stir the ground almonds, cinnamon and quince jelly into the remaining egg whites.
Roll the dough out between two sheets of parchment paper until about 4 mm (approximately 1/8 inch) thick. Cut the dough out into stars using a cookie cutter, place on a baking sheet lined with parchment paper and spread with the reserved egg white mixture. Let dry overnight, then bake in an oven preheated to 130°C (approximately 265°F) for 20-25 minutes. Remove from the oven and cool on a wire rack.