Lemony Cinnamon Stars
|Blanched almonds/Hazelnuts||2 Cup (32 tbs)|
|Lemon||1⁄2 (Use Grated Rind And Juice)|
|Sifted confectioners sugar||5 1⁄4 Cup (84 tbs)|
|Ground cinnamon||2 Tablespoon|
Grate almonds in rotary grater or whirl in blender.
Beat egg whites until stiff.
Add rind, juice, and 2 cups sugar.
Continue beating until very stiff, about 30 minutes.
Measure 1 cup; reserve.
To remaining mixture add almonds and cinnamon and chill for several hours.
Put on board generously sprinkled with confectioners' sugar, and sprinkle top with sugar.
Roll very thin with sugar-dusted rolling pin.
Cut with star-shape cutter; put on brown paper on ungreased cookie sheets and let stand overnight.
Spread with reserved egg-white mixture.
Bake in preheated oven (250°F.) for about 30 minutes.
Slip paper onto wet table or board.
Let stand for 1 minute.
Store airtight for 1 week before using.
Makes about 5 dozen.