- 3 egg whites
- pinch of salt
- 1 1/8 c sugar
- 10 oz almonds, ground
- 1 tsp cinnamon
- zest of 1/2 lemon
- 2 c powdered sugar (for rolling)
Beat whites and salt until stiff. Slowly add sugar, and beat until stiff but not dry. Reserve 3/4 c. whites.
Fold in remaining ingredients into the egg whites. Chill for one hour.
Preheat oven to 300 degrees F.
Remove a portion of the dough from the refrigerator, about 2 cups. On a work surface with a thick layer — about 1/4 inch — of sifted powdered sugar, gently roll the cookie dough until completely covered. It will look like a giant rum ball. Gently roll dough into a disk about 1/4 inch thick. The dough will be very sticky; be liberal with the powdered sugar. Cut with star-shaped cutters and place onto a parchment-lined cookie sheet. With a pastry brush, brush 1/4 to 1/2 teaspoon of the reserved egg white onto the top of each cookie. Bake 25 minutes.