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1
Beat the egg whites until they are very stiff.
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2
Sieve the powdered sugar into the beaten egg whites and continue to beat until the mixture is very glossy.
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3
Put aside about five tablespoons of this mixture in a covered dish or container.
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4
Add the cinnamon, lemon juice and ground nuts to the egg whites and mix thoroughly.
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5
(important) Refrigerate the dough (covered with buttered plastic wrap or foil) for at least an hour.
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6
Sprinkle a large piece of baking parchment with powdered sugar, and put the dough on it.
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7
More powdered sugar on the dough, and another layer of baking parchment.
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8
Don't skimp on the powdered sugar, as it is important in the next step.
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9
Roll the dough out quickly and with a light hand until it's about one centimeter thick.
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10
If the dough begins to stick to the parchment, peel it back and sprinkle more powdered sugar.
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11
Cut into star shapes with a small cookie cutter, dipping it into sugar if the dought gets sticky.
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12
Alternatively, if you don't want to fuss with a cookie cutter (I really dislike the fuss myself), you can cut the rolled out dough into long strips, and the strips into triangles.
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13
Line a cookie sheet with more baking parchment, and put the stars or triangles on the cookie sheet.
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14
They don't spread, so you can put a lot on a single sheet.
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15
Use the reserved beaten egg white/sugar mixture to frost the cookies (quickly).
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16
If possible, set the cookies on the sheet back in the refrigerator to cool down.
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17
These are not so much baked as they are dried out in the oven.
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18
The temperature shouldn't be higher than 140 celsius, about a half hour or until very lightly colored.
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19
Let them cool on the sheet.
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20
Note: the preparation time includes the refrigeration of the dough.
