Flourless - gluten-free (yields 80 pieces)
3 egg whites
8 ounces powdered sugar
1 tablespoon vanilla extract
4 drops almond extract
1 teaspoon cinnamon
14 ounces ground almonds
Whip egg whites to a peak. Sift powdered sugar and slowly add to egg whites. Set aside 3 tablespoons of egg whites to decorate cookies. Add vanilla extract, almond extract, cinnamon and ground almonds. Put dough into a plastic bag and roll out to about 1/4 inch. Refrigerate bag for about 15 minutes.
Cut bag open. Cut out cookies with a 2 inch star-shaped cookie cutter and transfer onto baking pan lined with parchment paper. Brush cookies with egg whites. Bake at 250 degrees F for approximately 15 minutes.
Reduce temperature to 210 degrees F and bake for another 30 minutes.
The brushed egg whites should remain white.
Approximately 40 calories per cookie.
Tip: You can use ground hazelnuts instead of ground almonds.