Dough and icing
Beat the egg whites with the salt until stiff. Mix in the icing sugar, cover and chill 6 tbsp (approx. 100 ml) to use as icing. Mix the almonds, apple pieces, jelly and cinnamon, add the remaining egg white mixture, combine 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, regularly dipping the cutter in a bowl of sugar. Place the stars on a baking tray lined with baking paper. Leave to dry at room temperature for approx. 6 hrs. or overnight.
Approx. 6 mins. in the centre of an oven preheated to 240°C. Remove from the oven, brush with the reserved icing while still hot, leave to cool on a rack.