Mix the flour and cornstarch. Mix butter, powdered sugar, a pinch of salt and star anise with the hand mixer for 5 - 6 minutes until creamy. Gradually add the egg white and stir in well. Gradually pour in the flour mixture and stir in.
Pour the dough into a piping bag with a perforated nozzle (8 mm). Squirt rings 1 cm wide and 4 - 5 cm in diameter onto a baking sheet lined with a silicone mat or parchment paper at a distance of 2 cm. Chill the dough for 30 minutes.
In the meantime, finely grind the cream candy in the blitz chopper and mix with the almonds. Put 1/2 - 1 teaspoon each of the candy and almond mixture in the middle of the rings. Bake one after the other in the preheated oven on the 2nd rack from the bottom at 200 degrees (gas 3, convection 180 degrees) for 8-10 minutes. Let it cool down and carefully remove it from the silicone mat.
Layer between layers of parchment paper in tin cans. If stored in a cool and dry place, they will keep for at least 4 - 6 weeks.
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