Put butter, 150 g sugar and vanilla sugar in a bowl and beat until frothy until the sugar has dissolved. One after the other, stir in the egg yolks, salt, flour and ground almonds and cinnamon.
It is best to leave the dough to rest in the refrigerator (or on the cold balcony) overnight.
Roll out the dough thickly on a floured worktop and cut out stars. Beat egg white with approx. 50 g sugar until stiff and coat the stars with it (tip: It is easier if you spread the egg white on the dough before cutting and then cut out). Place on a baking tray lined with baking paper.
Bake in a preheated oven at 175 ° C for about 12-15 minutes (depending on the thickness of the rolled out dough) - the egg white must be crispy and a little brownish.
Let the cinnamon stars cool down well and then layer them in a biscuit tin.