McCalls Cooking School

• 1/3 cup egg whites (about 2 large egg whites)
• 1 ¼ cups plus 2 tablespoons granulated sugar
• 1 ½ cups unblanched almonds, ground
• 1 ½ tablespoons ground cinnamon
• 2 tablespoons all-purpose flour

• 1 cup sifted confectioners sugar
• 2 tablespoons water

In an electric mixer bowl, let egg whites warm to room temperature, about 1 hour. At medium speed, beat egg whites just until soft peaks form when the beaters are slowly raised. Gradually add 1 ¼ cups granulated sugar to egg whites, 2 tablespoons at a time, beating well after each addition. Continue to beat until egg whites are thick and glossy and stiff peaks form when beaters are slowly raised, about 10 minutes.

In a medium bowl, combine the almonds with cinnamon. Stir in egg white mixture; mix to combine well. Cover dough and refrigerate overnight. To roll out dough, sprinkle pastry cloth evenly with 2 tablespoons flour mixed with 2 tablespoons granulated sugar.

Divide dough in half. With rolling pin, roll out dough one half at a time to a thickness of ¼ inch. Using a 3-inch star-shaped cookie cutter, cut out 12 cookies. Place 1 inch apart on greased baking sheet. Repeat. Let stand uncovered at room temperature for 2 hours.

Preheat oven to 300 degrees Fahrenheit. Bake cookies 20 minutes. Remove from oven. Mix confectioners sugar with 2 tablespoons water until smooth. Brush glaze onto cookies; bake 5 minutes longer. Remove baking sheets from oven and place on wire racks. Let cookies cool several minutes; the surface will be crusty.

With spatula, carefully remove the cookies to wire racks to cool completely. To store, place cookies in an airtight container with waxed paper between layers. The cookies will keep well for several weeks. Makes about 2 dozen cookies.