Whip the egg whites until stiff and then stir in the powdered sugar.
Set 1 cup of meringue aside for the glaze.
Fold the almonds, cinnamon and kirsch into the remaining meringue and quickly mix until combined. Cover and chill for about 1 hour in the refrigerator.
Dust a work surface with sugar. Roll out the cookie dough until about 4 mm (approximately 1/8 inch) thick, cut out stars and then coat with the reserved meringue. Place on a baking sheet lined with parchment paper and let dry overnight at room temperature.
The following day, bake the cookies in a preheated oven (160°C) (approximately 325°F) for around 8 minutes. The stars should still be soft inside and the surface white.