|Egg whites||3 Medium|
|Fine granulated sugar||1 Cup (16 tbs)|
|Almond extract||6 Drop|
|Unblanched almonds/Unblanched hazelnuts||1 1⁄2 Cup (24 tbs), ground|
|Ground nuts||1 Cup (16 tbs)|
Beat the egg whites with the salt to soft moist peaks.
Gradually add the sugar, and continue beating until very thick and the whites hold stiff, shiny peaks.
Take out and set aside 2 tablespoons of the mixture.
Sprinkle the cinnamon, vanilla, and almond extract over the top of the remaining egg whites; beat in.
Then fold in the ground almonds.
Refrigerate, covered, for 30 minutes.
Sprinkle a sheet of waxed paper with fine sugar and ground nuts.
Pat out part of the dough onto this mixture.
Cover with a second sheet of waxed paper, then roll out to 1/3 inch thickness.
Cut with a small star-shaped cutter (1 1/2 inches in diameter).
Arrange the stars 1 inch apart on a well-buttered cookie sheet.
Dot the center of each with a small dollop of the reserved egg white.
Bake in a 275° oven for 25 to 30 minutes, or until a delicate tan color.
Cool on the cookie sheet.
To remove, drop the sheet on a table or counter (the cookies will spring off).