|Egg whites||4 Small|
|Powdered sugar||225 Gram, sifted (1 3/4 Cup)|
|Ground almonds||300 Gram (2 3/4 Cup)|
|Ground cinnamon||2 Tablespoon|
|Grated lemon peel||1⁄2 Tablespoon (Peel Of 1/2 Lemon)|
|Granulated sugar||1 Tablespoon|
Put egg whites into a medium heatproof bowl; beat until frothy.
Add powdered sugar.
Set bowl over a saucepan of simmering water and continue beating until mixture becomes thick and holds its shape.
Remove bowl from saucepan.
Reserve 6 tablespoons of mixture.
Fold almonds, cinnamon and lemon peel into remaining mixture.
Let cool 1 hour.
Preheat oven to 325°F (165°C).
Grease and flour baking sheets.
Sprinkler work surface with granulated sugar; roll out mixture about 1/4 inch (5 mm) thick.
Mixture will be soft and must be rolled out very carefully.
Cut into stars with a cookie cutter; place on prepared baking sheets.
Spread reserved egg white mixture carefully over stars.
Bake 15 to 20 minutes or until just firm.
Remove cookies from baking sheets with a spatula; cool on a rack.