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1
Line 2 baking pans with parchment paper, or grease them lightly.
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2
Combine the almonds, cinnamon and lemon peel in a large bowl.
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3
Beat the egg whites with a pinch of salt in medium bowl with an electric mixer until stiff. Gradually beat in the powdered sugar. Set aside one third in a covered bowl for the topping.
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4
Add the remaining meringue to the almond mixture and combine thoroughly (it should be a fairly firm dough). If it is too soft to roll out, add a handful of ground almonds. Roll out the mixture on a floured board until about 1/4-inch thick.
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5
Using star-shaped cookie cutters, carefully cut into large or small stars (dip the cutters in water to prevent them sticking). Transfer to the prepared baking pans using a spatula. Press the scraps together, re-roll and cut more stars.
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6
Brush the stars with the reserved meringue mixture to make a crisp, white topping when baked. If the meringue seems too stiff, thin with 1 tsp of cold water. Use a fairly small brush and take your time over this.
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7
Set the pans aside for cookies to dry out for at least 1 hour or overnight. Don't cover them closely or the surface will stay damp.
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8
Preheat the oven to 300u00b0F. Bake the stars for 10 mins or until the cookies are light brown and firm but still moist. Cool on wire racks. Store in airtight containers.
