- cookies
Makes about 3 dozen cookies
2 cups blanched whole almonds 2 cups confectioners' sugar, sifted, plus more for dusting
2 large egg whites
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons finely grated lemon zest
In a food processor, combine the almonds and 1/2 cup of the confectioners' sugar; process to a very fine grind.
In a large, grease-free bowl, with an electric mixer, whip the egg whites to soft peaks. Gradually add the remaining 1 1/2 cups confectioners' sugar, whipping until thick and creamy. Remove and reserve 1/4 cup meringue for glazing.
Fold the almond mixture, lemon zest and cinnamon into the remaining meringue, for a stiff batter. Let stand at room temperature for 30 minutes. Heat the oven to 275 degrees.
Roll the dough to 1/4 inch thickness on a surface dusted with confectioners' sugar. Cut out small stars and place them 3 inches apart on the prepared baking sheets. Use a small spoon or a brush to paint the surface with reserved meringue.
Bake until bottoms are light golden brown, about 20 minutes (it is actually not baking, but drying the ingredients). The meringue should remain white and be very dry. If cookies are browning, prop open the oven door. Slide parchment and cookies onto racks to cool. Store airtight. (If you can hide them... you can make them up to 3 months ahead of time... they actually get better with age)
Note: Dip the cutter into hot water after each cut. Leave as little space as possible when cutting stars to avoid scraps. To reroll, knead scraps together with more ground almonds. Roll, glaze and cut as before.
Glaze:
Use 1-1.5 cups of confectionary sugar and mix in enough of Lemon-juice to make a thick cream. Glaze the cookies evenly (best with a little spoon). And/or decorate them as above. Instead of Lemon-juice, you can make them chocolate-glazed. Just add a spoon of real cocoa-powder...
