3 egg whites
9 oz. icing sugar
1 packet Vanillin sugar (Japanese or Deli Store)
3 drops bitter almond flavor
1 level tsp. ground cinnamon
10-12 oz. almonds (ground in their skin) or hazelnuts, depending on the size of the eggs

FOR ROLLING OUT:

Almonds or hazel nuts (ground in their skins)
Or some icing sieved to dust the pastry board

Whisk the egg whites until very stiff and gradually beat in the sieved icing sugar. The mixture should be very stiff, so that it retains the mark of a knife blade. Put aside 2 slightly heaped tablespoons of this mixture for coating. Stir into the remainder the flavorings and spice and about half of the almonds, or hazelnuts.

Knead in enough of the remaining almonds (hazel nuts) to make the dough scarcely sticky. Sprinkle a pastry board generously with almonds (hazel nuts) or sieved icing sugar, roll out the dough 1/4 inch thick and cut into stars. Arrange on well greased paper saved for the purpose. If the coating does not spread evenly, dilute slightly with water.

Oven: slow. Baking time: 30-40 minutes. The biscuits should still be soft when they are taken out of the oven. Store in an airtight container.