Ingredients:

2 large egg whites

2 cups powdered sugar, sifted

2 cups finely ground almond or almond meal

1 ½ teaspoons cinnamon

1 ½ teaspoons vanilla sugar (optional)

1/8 teaspoon salt

Instructions:

1.     Preheat oven to 300 F. Line a baking sheet with parchment paper.

2.      In a large bowl beat egg whites with a whisk until soft peaks form (1-2 minutes). Add sifted powdered sugar and beat until fully incorporated and glossy (about 2 minutes).

3.    Reserve 3 tablespoons of the egg white mixture and set aside.

4.    Add ground almonds, cinnamon, vanilla sugar, and salt to the meringue. Stir gently to incorporate ingredients.

5.      Lay out a sheet of parchment paper and dust it with powdered sugar. Roll out dough to about ¼ inch thickness. If the dough is too sticky to work with. Add more ground almonds and powdered sugar as needed.

6.      Cut with a star cookie cutter and transfer cookies to a parchment-lined baking sheet, then brush the tops with the reserved egg white topping.

7.      Bake for 11-13 minutes, or until the bottom are lightly browned and the egg white frosting is set.

8.      Allow to cool completely.