Cinnamon Stars

This one has become a holiday tradition. Makes about 2 dozen.

Ingredients:

1/2 cup egg whites (about 2 eggs)
1 1/4 cups granulated sugar
1 1/2 cups unblanched ground almonds
1 1/2 tablespoons cinnamon
2 tablespoons flour
2 tablespoons granulated sugar
1 cup sifted confectioners sugar (sift before measuring)

Directions:

In a small bowl of electric mixer let egg whites warm to room temperature (about 1 hour).
Beat egg whites with electric mixer at medium speed until soft peaks form when the beater is slowly raised.
Gradually add 1 1/4 cups granulated sugar to egg whites, 2 tablespoons at a time, beating well after each addition. Beat until egg whites are very thick and glossy and stiff peaks form when beaters are slowly raised (about 10 minutes).
In medium bowl, combine the almonds with cinnamon. Stir in egg-white mixture; mix to combine well. Refrigerate covered dough overnight. To roll out, sprinkle pastry cloth evenly with 2 tablespoons flour mixed with 2 tablespoons granulated sugar.
Roll out dough 1/4 inch thick with a stockinette-covered rolling pin, one half at a time. Cut out 12 cookies using a 3-inch star cookie cutter. Place, 1 inch apart on greased cookie sheets. Repeat. Let stand, uncovered, at room temperature for 2 hours.
Preheat oven to 300F. Bake cookies 20 minutes. Remove from oven. Mix confectioners' sugar with 2 tablespoons water until smooth. Use to brush cookies; bake 5 minutes longer; cool slightly. The surface will be crusty. Let cookies cool several minutes. With spatula, remove cookies carefully to wire racks to cool completely.
Stored in a tightly covered tin, with waxed paper between layers, the cookies will keep well for several weeks.