Cinnamon Stars

Ingredients
175g finely ground almonds / hazelnuts
10ml ground cinnamon
½ tsp lemon zest
40ml egg whites (1 59g egg)
pinch salt
190g icing sugar
1 tsp lemon juice

Method
1. Stir together the almonds, cinnamon, and lemon zest until combined.
2. Beat the egg whites and salt until soft peaks form. Slowly sift in the icing sugar, continuing to beat until the mixture is stiff. Set aside 1/4 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. Preheat oven to 170 C / 325 F. Line a baking tray with baking paper.
4. Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with icing sugar. Using a 2 1/2-inch star cookie cutter, cut out the biscuits and place them on the lined baking tray.
5. To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the biscuits lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.