Yield: 4 servings
|4 \N||Egg whites|
|1¼ cup||Powdered sugar|
|5 \N||To 6 cups finely ground unblanched almonds with skins|
|2 teaspoons||Ground cinnamon|
|1 tablespoon||Lemon juice|
|\N \N||Powdered sugar for rolling|
Beat the egg whites until frothy, add salt and continue beating to soft peaks. Gradually sift in the sugar while continuing to beat until stiff and shiny. Reserve 1 to 1½ cups of the mixture for topping. Fold in 5 cups of almonds, the cinnamon and lemon juice to the remainder, adding more almonds if the dough is sticky. Chill for 5 minutes.
Sift powdered sugar onto the rolling surface. Roll the dough out to ⅝ inch thickness. Cut out cookies with a 2-inch star shapped cookie cutter dipped into powdered sugar to prevent sticking. Place on parchment-lined cookie sheets. Using fingers, spread the reserved egg white mixture over the top of each star just to the edge of the cookie. Let rest on the cookie sheets for 2 hours at room temperature.
Bake in a 200 F oven for 30 to 35 minutes. The top should remain white and the insides will be a bit sticky. If the tops begin to brown, cover wth parchment paper. Cool and store in airtight containers.
Makes about 4 dozen cookies.
[The Sun Magazine; Dec 22, 1991] Posted by Fred Peters.