Makes about 40.

Cinnamon stars recipe

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Takes a therapeutic hour or so, plus chilling.

3 egg whites
2 tbsp lemon juice
350g icing sugar
100g mixed peel, finely chopped
300g ground almonds
1 tbsp ground cinnamon
1 tsp lemon zest (from an unwaxed lemon)

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1. Using an electric hand whisk, whisk the egg whites in clean bowl with a pinch of salt and lemon juice. Continue to whisk, while gradually adding the sugar until stiff peaks form. Set aside one third of the meringue.
2. Add the mixed peel to the larger quantity of meringue, then add 250g of the ground almonds, cinnamon and lemon zest, use a spatula to combine to a doughy paste – you may have to use your hands to finish it. Cover with cling film, then chill for 45 minutes.
3. Preheat oven to 180°C/fan160°C/gas 4. Knead the dough through. Sprinkle the remaining almonds on a work surface, then use a rolling pin to roll the dough out to 1/2cm. Spread the smaller quantity of meringue on top with a palette knife. Leave to dry for at least 1 hour and up to 3 – the topping needs to have formed a crust.
4. Dip a 5cm star-shaped cutter into cold water to stop the meringue and paste from sticking and cut out star shapes – as close together as you can to avoid waste. Put on baking parchment set on a baking sheet and bake for 8–10 minutes on the lowest shelf in the oven. (The top should remain white and the base should be slightly brown.) Leave to cool. Store in a biscuit tin for up to 4 weeks.

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