|Egg whites/1/3 cup less 2 teaspoons||13 Teaspoon (At Room Temperature)|
|Powdered sugar||2 1⁄4 Cup (36 tbs), sifted|
|Slivered almonds||12 Ounce, finely ground (2 1/2 Cups)|
|Finely grated lemon peel||1⁄4 Teaspoon|
|Powdered sugar||1 Tablespoon|
|Light rum||1 3⁄4 Teaspoon (Approximately)|
Preheat oven to 325°F.
Butter and flour baking sheets.
Combine egg whites and salt in medium bowl of electric mixer and beat at high speed until soft peaks form.
Gradually add powdered sugar, beating constantly until whites are stiff but not dry.
Set aside 1/3 cup of mixture for glaze.
Gently fold ground almonds, cinnamon and lemon peel into remaining whites. (If dough is too soft or sticky to roll, turn out onto work surface that has been sprinkled generously with powdered sugar.
Dust dough with additional powdered sugar and let stand 10 to 15 minutes to dry slightly.) Dust work surface and rolling pin generously with powdered sugar.
Roll dough out to thickness of 1/4 inch.
Cut out cookies using 2 1/2-inch star-shaped cutter.
Transfer to prepared baking sheets.
Gradually add 1 3/4 teaspoons rum to reserved egg whites and stir until mixture is spreadable.
Lightly glaze tops of stars, adding several more drops rum if glaze begins to dry out.
Bake until cookies are deep golden and crisp on outside but slightly chewy in center, about 25 to 30 minutes.
Immediately transfer to racks and cool completely.
Transfer to airtight container to mellow for 24 hours; open container briefly before serving.