Sweet Cinnamon Stars
|Unblanched almonds||1 Pound|
|Lemon||1 , rind grated|
Shake almonds in a clean dry cloth to rub off any loose material, but do not blanch.
Grate almonds moderately fine.
(This requires time and patience, but the characteristic quality can only be obtained by grating.) Grate lemon rind, using only the yellow portion of the rind; fold the grated rind into waxed paper to avoid losing fragrance and moisture.
Beat egg whites until very stiff, but not dry, and gradually fold in the sugar which has been sifted to remove lumps.
Then add lemon rind, folding in till well distributed.
Remove 1/4 of the mixture.
To the remainder add the grated almonds and cinnamon, folding just until well blended, then roll out 1/4 inch thick on a board or pastry cloth sprinkled generously with XXXX sugar.
Cut out with a star cookie cutter, and on each cookie drop a portion of the reserved meringue, drawing it out into each point of the star.
Transfer carefully to a baking sheet rubbed very lightly with melted paraffin.
Bake in a slow oven (300° F.) until lightly browned and crusty, about 40 to 50 minutes.
Remove immediately from the pan and cool on cake racks.
Makes 2 to 4 dozen cookies, depending on size of cutter.