- 2 2/3 cups - unblanched almonds, finely ground
- 2 tsp. - ground cinnamon
- 3 - large egg whites, room temperature
- 2 1/4 cups - Domino® Confectioners Sugar, sifted
- 1/2 tsp. - finely grated lemon zest
- 1/2 cup - Domino® Confectioners Sugar (for rolling)
Combine ground almonds and cinnamon in a mixing bowl, set aside. In a large bowl, whip the egg whites using an electric mixer until forming medium soft peaks. Gradually beat in sugar, 1/2 cup at a time. Beat until stiff and glossy. Remove 1/2 of mixture, cover with a damp cloth and reserve in refrigerator for glaze. Fold ground almond mixture and lemon zest into remaining egg white mixture to form stiff dough.
Lightly grease or line 2 baking sheets with parchment paper. Lightly dust work surface with confectioners' sugar. Turn the dough out onto the work surface, dust your hands with confectioners' sugar and gently pat out dough to 1/3 inches thick. Dust with more sugar as needed. Cut out cookies using a large star-shaped cookie cutter, dusted in confectioners' sugar to prevent sticking. Place 2 inches apart on baking sheets. Let cookies stand uncovered for at least 1 hour to dry out.
Preheat oven to 275°F. Bake cookies until they are light golden brown and firm, about 35 to 40 minutes. Remove from oven and let stand 10 minutes. Using a small spoon or brush, glaze the tops of each cookie with the reserved egg white mixture. Return to oven and bake 3 to 5 more minutes, until glaze is set. Do not let glaze turn brown. Allow to stand 2 minutes, then transfer to rack to cool completely. Store in an airtight container.
Makes approx. 18 cookies.