2 egg whites
1 1/4 c. granulated sugar
1 1/2 c. unblanched ground almonds
1 1/2 tbsp. cinnamon

GLAZE:

1 c. powdered sugar
2 tbsp. water

Warm egg whites to room temperature and beat to soft peaks. Gradually add sugar to egg whites and beat until thick and glossy, around 10 minutes.

Combine the almonds and cinnamon and stir in egg white mixture. Refrigerate dough, covered, overnight. Roll out dough to 1/4 inch thickness, one half at a time on a surface sprinkled with flour and sugar. Cut out cookies with small star-shaped cookie cutters. Place 1 inch apart on lightly greased cookie sheets.

Let stand uncovered at room temperature for 2 hours to dry. Prepare glaze. Bake at 300 degrees for 15 minutes, brush with glaze, and then bake an additional 3 to 5 minutes more. Cool on a wire rack. 3 1/2 to 4 dozen.

This is a traditional German Christmas cookie or "Weihnachtsplatzchen."