Makes 30 stars
Time: 30 minutes, plus 8 hours or overnight for resting
Special equipment needed: 3-inch star-shaped cookie cutter
For stars
- 2 large eggs, whites only
- 1⅔ cups icing sugar, plus extra for dusting work surface
- 4 teaspoons cinnamon
- 2½ to 3 cups almond flour (or ground almonds or hazelnuts)
For icing
- 1 large egg, white only
- 1 cup icing sugar
For stars
Line 2 baking sheets with parchment paper.
Using an electric mixer with whisk attachment on medium-high speed, beat egg whites until they form stiff peaks, about 2 minutes. With the mixer on medium speed, add icing sugar 1 tablespoon at a time. Add cinnamon and continue mixing for 5 seconds. Using a spatula, gently fold in the almond flour. Dough should be firm and sticky.
Using a sifter, dust the work surface with icing sugar. Place dough in the centre and cover it with a single piece of plastic wrap the size of the entire work surface, so it will cover the dough as you roll. With a rolling pin, flatten dough to ¼ inch thick. Remove plastic wrap. Dipping the cookie cutter into a small bowl of water as needed for easier release, cut as many stars as possible in the dough. Use a cake lifter or spatula to gently transfer stars to the baking sheets, leaving ½ inch between each cookie to allow for spreading. Re-roll remaining dough and repeat cutting and transferring until all dough is used.
For icing
Using an electric mixer with whisk attachment on medium-high speed, beat egg whites until they form stiff peaks, about 2 minutes. Gently fold in the icing sugar until a thick glossy icing is formed, about 18 folds.
Spoon 1 teaspoon of icing onto each cookie, then use the tip of a butter knife to lightly drag icing to all points of the star. Cover the entire top of each cookie. Leave cookies, uncovered, on the counter overnight or for at least 8 hours.
Preheat oven to 350°F. Bake cookies for 7 minutes. Allow to cool on the baking sheet. Store in an airtight container for up to 1 month.