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1. In a food processor, pulse almonds with 1/2 cup confectioners' sugar until finely ground, about 1 1 minute (do not grind into a paste). Add cinnamon and zest, pulse twice.
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2. In a separate bowl, whisk egg whites and salt on medium speed until stiff peaks form. Gradually whisk in remaining 1 cup confectioners' sugar. Continue to whisk until meringue is glossy and stiff, but not dry. 15-20 minutes. Transfer 1/3 cup ,meringue to a small bowl. Add remaining meringue to mixture in processor, pulse just until dough comes together. Place on parchment lightly dusted with confectioners sugar, pat into a disk and shill for 30 minutes.
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3. Preheat oven to 300 degrees, with racks in middle and upper thirds. Dust top of dough lightly with confectioners' sugar, top with parchment, and roll to 1/4 inch thickness. Cut dough using 1 1/2 inch star shaped cutter, transfer to parchment-lined baking sheets. dip cutter into confectioners' sugar frequently to prevent dough from sticking. Re-roll scraps and cut more shapes.
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4. Stir the water into reserved meringue; brush generously over tops of stars using a small paint brush. Bake, rotating sheets halfway through, until firm when gently pressed, but not hard and dry, 10-12 minutes. Let cookies cook completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to a week.
