Cinnamon Stars with Quince Jelly
Beat the egg whites with the salt until stiff. Add in the sugar and beat the sugar until the sugar has dissolved and a glossy white foamy mass has formed. Put 3 tablespoons of the egg white mixture aside for the glaze.
Among the remaining egg whites, stir in the cinnamon, ground almond and quince jelly. Knead to a smooth dough. Roll out the dough between two plastic wraps with thickness of approximately 4 mm and cut out in the shape of stars. Brush the cut out stars with the glaze thinly and let dry on a baking tray overnight.
The next day, bake the stars in a preheated oven at 130°C (fan: 110°C, gas mark 1) (approximately 260°F) for about 15 minutes. Remove from oven, let cool on a wire rack and store dry.