|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, 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
Bake at 250 F for approximately 15 minutes. Reduce temperature to 210 F and bake for
another 30 minutes.