Cinnamon Stars


1 lb unblanched almonds
5 egg whites
dash salt
2 c sifted confectioner’s sugar
2 tsp cinnamon
1 tsp grated lemon rind


  1. Blend almonds in blender. Do not use food grinder because it makes the nuts too oily.
  2. Beat egg whites with salt until they hold a soft shape, then add in confectioner’s sugar. Beat until mixture holds stiff peaks when you lift up the beater.
  3. Stir in cinnamon and grated lemon rind.
  4. Take 1/3 of the egg white mixture and place in a separate bowl to use later as a glaze.
  5. Fold the almonds into the remaining 2/3 of the batter and mix thoroughly.


  1. Take half the mixture at a time, and pat to a thickness of 3/8 in on a board or pastry cloth, lightly sprinkled with confectioner’s sugar.
  2. If mixture seems sticky, dust your hands with confectioner’s sugar.
  3. Cut with small star cutter and place on greased cookie sheet (or nonstick sheet with silpat).
  4. Brush the tops of each cookie with a generous coating of the reserved egg white mixture.
  5. Bake in preheated 300 F oven for 20 min or until the edges begin to get firm.
  6. BAKING DOES NOT CHANGE THE COLOR of these cookies.
  7. Take the other half of the batter and repeat the operation.
  8. Makes approximately 5 dozen small cookies.

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