3 egg whites
8 oz. powdered sugar
1 tablespoon vanilla extract
4 drops almond extract
1 teaspoon cinnamon
14 oz. 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, 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 F for approximately 15 minutes. Reduce temperature to 210 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.