In a bowl, mix together the ground almonds, sifted caster sugar, flour, and cinnamon for the dough.

Add the egg whites to the dry ingredients.

Knead the mixture until a sticky dough forms.

Wrap the dough in cling film.

Refrigerate the dough for at least one hour (preferably 2-4 hours).

Near the end of the cooling time, preheat the oven to 170°C (338°F).

Prepare the meringue glaze.

Beat the egg white with a dash of salt until stiff peaks form.

Gradually add the sifted caster sugar while continuing to beat, forming a meringue.

Add a little milk (1-3 tablespoons) to achieve a creamy consistency that will stick to the dough without running.

Line baking trays with parchment paper.

Roll out the dough between two layers of parchment paper or cling film to a thickness of about 1 cm.

For Method ONE (easy): Use a star cutter to cut out stars and place them on the baking tray. Brush the cookies with meringue glaze.

For Method TWO (tricky): Spread a thin layer of meringue glaze on the rolled-out dough. Use a star cutter that can be opened to avoid sticking. Place the stars on the tray. Knead the remaining dough, adding ground almonds to reduce stickiness. Repeat the star-making process.

Bake the cookies for approximately 10-12 minutes, being careful not to brown the meringue.

Remove the cookies from the oven and let them cool completely.

Store the cooled cookies in an airtight container.