Cut the marzipan into small pieces and place in a bowl. Add the egg white and knead both well together. You can of course do this with a mixer, but kneading by hand is still best. Add the powdered sugar, cinnamon and the hazelnuts and knead everything into a smooth dough. If the dough sticks, just add grated hazelnuts, but not too much, as the dough should stay moist. Cover the dough and let it rest for a good 3 minutes in a cool place.
For the topping, beat the egg whites until stiff. Put the icing sugar in a bowl and carefully mix with the egg white and lemon juice, no lumps should form and the icing must be smooth. (You can also whip the egg whites together with the powdered sugar and add the lemon juice last)
Now knead the cinnamon star dough well and carefully roll out about 1 cm thick on a lightly floured work surface with a rolling pin. Cut out stars with cookie cutters and place them on a well-greased baking sheet or lined with baking paper. Apply some of the cast with a brush.
Now slide the baking sheet into the preheated oven and bake at 170 ° C top / bottom heat for 10-12 minutes. The topping should start to brown slightly, then the cinnamon stars are ready.
When the baking time is over, take it out of the oven and let it cool on the baking sheet.
Keep the stars well in a tin so they will stay fresh for a long time. The marzipan keeps them juicy for a long time.
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