- 2¼ cups Almonds, finely ground
- 1½ tbs Cinnamon
- 3 Egg Whites
- 4 cups Confectioners Sugar
- 1 tbs Lemon Zest
- Extra, finely ground Almonds, if needed
- Plastic wrap
Butter and flour cookie sheets. You will need a star shaped cookie cutter no bigger the 1½ inches.
Combine almonds, cinnamon and lemon zest in bowl. Using an electric mixer, beat the egg whites until slightly thickened. Gradually add 2 heaping spoons of powdered sugar to the egg whites at a time, being sure to beat well between each addition. When all the sugar has been added continue beating for several more minutes. Set aside approximately a quarter of this mixture for glazing and cover with plastic wrap until needed.
Knead together the remaining egg white mixture and almonds until is forms a cohesive mass. It should be firm and not to sticky. If it is to sticky it will be difficult to roll out, so at this point add extra ground almonds. Allow dough to rest for 15 minutes.
Roll out the dough between two layers of plastic wrap to about 3/8 inches thick. Cut out the cookies and glaze each star evenly with the set aside egg whites.
Place on the prepare baking sheets leaving about one inch space between them. Take the remaining scrapes of dough and repeat the process. Allow the cookies to dry at room temperature for approx. two hours.
Preheat the oven to 275°F. Bake for 15-20 minutes. The cookies should be set and the glaze should still be white, not browned. If they are over baked the glaze will crumble. Store in an air tight container.
Makes approx. 3 dozen