Line baking tray with parchment paper.
Fit the Whisk Tool.
Add egg whites into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Max.
Add 145 g icing sugar into the Appliance bowl.
Mix for 3 minutes, speed 4.
Transfer half of the meringue into a medium bowl and set aside.
(Tip: Roughly 130 g, keep the remaining meringue inside the Appliance bowl.)

Remove the Whisk Tool and fit the K-Beater.
Add 145 g icing sugar, almonds and cinnamon into the Appliance bowl.
Mix until a dough forms for 2 minutes, speed Min.
Place the dough in between 2 sheets of parchment paper and roll until 1 cm thick.
Chill in the fridge for 30 minutes.

Preheat the oven to 100ºC.
Remove the dough from the fridge and peel off the parchment paper.
Lightly dust work surface with icing sugar.
Place the dough onto the work surface.
Cut out star shapes.
(Tip: Dip the cutter into icing sugar before each cut to prevent sticking.)
Re-roll the leftover dough and repeat until all the dough has been used.

Spread a thin layer of meringue from the medium bowl onto each star biscuit.
(Tip: You can use an offset palette knife to spread or use a piping bag to pipe the meringue onto the star.)
Place biscuits onto prepared baking tray.
Bake for 40 minutes, 100ºC.
Remove from the oven and allow to cool.

Serve