Dough and icing
Beat the egg whites with the salt until stiff. Mix in the icing sugar, cover and refrigerate 6 tbsp (approx. 100 ml) to use as icing. Combine the cinnamon and almonds, add to the remaining egg white mixture along with the Kirsch, mix to form a dough.
Roll out the dough in batches between a cut-open plastic bag or on a lightly sugared surface to a thickness of approx. 1 cm, loosen with a spatula. Cut out the stars, dipping the cutter in sugar each time, place the cookies on a tray lined with baking paper.
Spoon a little icing in the middle of each star, use a wooden skewer to spread the icing to the tips. Leave to dry at room temperature for approx. 6 hrs. or overnight.
Bake for approx. 5 mins. in the centre of an oven preheated to 250°C.
Remove from the oven, allow to cool on a cooling rack.