Zimtsterne (Cinnamon Star Cookies)

Ingredients:

Cookies:
2 c. blanched whole almonds
2 c. confectioners sugar, sifted, plus more for rolling out
2 large egg whites
1 1/2 tsp. ground cinnamon

Decoration (optional):
edible gold powder
vodka
soft artist's brush


Directions:

1. combine almonds and 1/2 c. confectioners' sugar in a food processor and process until nuts are very finely ground.

2. in a large bowl with electric mixer on high speed, whip egg whites until soft peaks form. gradually add remaining 1 1/2 c. confectioners' sugar, whipping until thick and creamy. Remove 1/4 cup meringue and set aside.

3. fold ground almond mixture, lemon zest, and cinnamon into larger portion of meringue. mixture will be stiff. allow to sit for 30 mins at room temp.
Preheat oven to 275. line cookie sheets with parchment paper.

4. roll dough out to 1/4 inch thickness on surface sprinkled with confectioners sugar. cut out small stars and place two inches apart on cookie sheets, brush with reserved meringue, taking care to cover entire surface evenly and not allow to drip down sides.

5. bake until bottoms are light golden brown, about 20 mins; meringue should remain white and be very dry. slide parchment on to racks to cool cookies completely.

6. to decorate lace small amount of gold powder in bowl add vodka a few drops at a time until a thick paint consistency is reached. paint the top edges of star with gold pain or paint entire meringue surface, allow to dry.