Ingredients
- 1/3 cup egg whites
- 1-1/2 cups granulated sugar
- 1-1/2 cups unblanched almonds ground
- 1-1/2 teaspoons cinnamon
- 1/2 cup unsifted all purpose flour
- 1 cup sifted powdered sugar
Preparation
Step 1
The day before in small bowl of mixer, let egg whites warm to room temperature about 1 hour. With mixer at medium speed beat egg whites until soft peaks form when beater is slowly raised. At high speed beat in 1-1/4 cups granulated sugar, 2 tablespoons at a time, continue beating until mixture is thick and flossy, 5 minutes. In medium bowl, combine the almonds and cinnamon tossing to combine. Add egg white mixture, mixing until thoroughly combined. Refrigerate covered overnight.
Next day, sprinkle a pastry cloth on a pastry board with 1/2 cup flour and 1/4 cup granulated sugar, rubbing into cloth evenly. Grease several cookie sheets very well. Roll out 1/4 of dough 1/4" thick. Keep rest in refrigerator. Cut out dough using a 6" star cut from cardboard as a pattern. With wide spatula, carefully remove stars to prepared cookie sheets placing 1" apart. Continue rolling and cutting rest of dough. Let cookies stand uncovered, at room temperature 3 hours. Preheat oven to 300 degrees. In small bowl mix powdered sugar with 2 tablespoons water, stir until smooth. Bake stars 35 minutes. Remove from oven, brush with glaze. Bake 5 minutes longer. With wire spatula remove cookies to wire rack to cool.