Melt butter and let it brown, cool repeatedly. Then beat with sugar, cinnamon and 1 pinch of salt until creamy. Sift flour and cornstarch, knead briefly with the dough hook of the mixer. Wrap the dough in plastic wrap and chill for 1 hour.
Shape the dough into 3 rolls about 30 cm long and chill for another 2 hours.
Brush the rolls all over with egg white and roll in brown sugar.
Cut into 1 cm thick slices. Place on baking sheets lined with parchment paper.
Bake the cookies in the heated oven at 175 degrees (gas 2, convection oven 150 degrees) on the second rack from the bottom for 15 minutes.
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