-
1
Beat your egg whites in the clean, dry bowl of your electric mixer on high until stiff. On low, slowly add your powdered sugar. Your mass will be smooth and glossy when fully combined.
-
2
At this point, remove about 3/4 cup of the egg white mixture, cover and set aside.
-
3
Slowly fold in the almond flour, cinnamon and almond extract to the remaining egg white mixture. Mix until completely incorporated. The mass should be able to hold shape and begin to form a ball. If the mixture is too dry, borrow some of the egg white mixture from the bowl that you set aside, but only by increments of 1 tablespoon at a time.
-
4
Ideally, you want this dough to resemble sugar cookie dough when done mixing and right before rolling out. Between two pieces of wax paper, roll out the dough so it's relatively thick, about 3/4 of an inch thick. Lift up the paper and put the sheet of dough on a sheet pan. Refrigerate for one hour.
-
5
Once dough is cold, put it onto your work surface, remove the paper and cut out your star shapes. Place them on a parchment paper lined baking sheet. If your cookie cutter begins to stick, wash and dry it then dip it into some powdered sugar.
-
6
When you are done cutting out all of the cookies, grab a basting brush and brush the tops of your cookies with your reserved egg white/sugar mixture. Allow the cookies to dry at room temperature for 3-8 hours. Trust me these cookies are worth it.
-
7
Once the cookies have dried, bake them for 7 minutes at 340 F.
