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Day 1: Prepare the dough. In a mixer bowl, let the egg whites come to room temperature (about an hour).
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Using an electric mixer, beat the egg whites on medium speed until soft peaks form when the beater is slowly raised. Gradually add the 1 1/4 cups sugar, beating well after each addition. Continue to beat until the egg whites are very thick and glossy and stiff peaks form when the beaters are slowly raised (this can take up to 10 minutes).
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In a medium bowl, combine the almonds with the cinnamon. Stir in the egg white mixture and combine well. Cover bowl with a sheet of plastic wrap. Refrigerate dough overnight.
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4
Day 2: Make the cookies. Combine the gluten-free flour with the 2 tablespoons sugar in a small bowl. Use this mixture to dust your work surface.
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Remove dough from the refrigerator and unwrap it. Put it onto the dusted work surface and split it into two equal parts. Roll out the first section of dough to 1/4 inch thick. Using a 3-inch star cookie cutter, cut out the cookies and place them 1 inch apart on a greased cookie sheet. Repeat with remaining dough.
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Let the cookies stand, uncovered, for about 2 hours.
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Preheat oven to 300 F. Put the cookie sheets into the heated oven. Bake cookies for 20 minutes, then remove from the oven.
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Make the glaze: In a small bowl, mix the powdered sugar with the water, stirring until smooth.
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Use a brush to glaze the top of the cookies, then return them to the oven for an additional 5 minutes. The surface will appear crusty when done. Remove from oven.
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Allow cookies to cool a bit before removing them from the pans to wire racks.
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Store in a tightly covered container with waxed paper between the layers. The cookies will keep well for several weeks.
