3 egg whites pinch of salt 1 cup + 2 Tbsp. sugar 2 1/2 cups almonds, ground (with skin) 2 tsp. cinnamon 1/2 Tbsp. lemon juice 2 cups powdered sugar, for rolling |
Beat egg whites together with salt until stiff. Slowly add sugar and
beat until stiff but not dry. Set aside about 1/2 cup of the sugar and
eggwhite mixture. Add to the remaining mixture the ground almonds, cinnamon,
and lemon juice. Form into a ball and allow to chill for 1 hour. Remove 2 cups of dough from the refrigerator. Spread a 1/4-inch layer of powdered sugar over the work surface and roll the ball in the sugar until covered. Roll into a flat disk about 1/4-inch thick. The dough will have a sticky consistency; continue to add powdered sugar as needed to make the mass workable. Use a star-shaped cookie cutter, or other forms if desired, and place cut shapes on a baking sheet covered with baking paper. With a pastry brush, brush a small amount of the reserved egg white mixture onto the top of each cookie. Bake at 300° F for 25 minutes. |
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