Sift the confectioners' sugar.
Put 1/2 cup of the sifted confectioners' sugar, 10 ounces
(3 heaping cups) of the almonds and all the cinnamon in a food
processor. Process until the nuts are finely ground, with just
a few larger pieces.
Whip the egg whites in a large, clean bowl with an electric
mixer on high speed until they hold soft peaks, about 1
minute. Gradually add the remaining confectioners' sugar while
whipping, until the whites are thick, creamy and somewhat
stiff, about 2 minutes more. Set aside 2/3 cup of this
meringue for topping the cookies.
Fold the ground almond mixture and the lemon zest into the
remaining meringue to make a stiff dough.
Preheat the oven to 250 degrees F. Line 2 baking sheets
with parchment paper or silicone baking mats.
Lay a sheet of parchment or waxed paper on the work surface
and lightly dust with confectioners' sugar. Turn the dough out
onto the dusted paper, flatten and dust with more sugar as
needed, and then lay another sheet of parchment or waxed paper
on top. Roll the dough between the papers until it is about
1/4-inch thick. Flip the dough over and gently peel off a
sheet of the paper. For ease when cutting, lay the paper back
on the dough, flip again and gently pull off the other side of
the paper so that the dough is fully released from it.
Cut cookies with a 3-inch star cutter and place about 2
inches apart on prepared baking sheets. (Excess dough can be
rerolled.) Use a small spoon, brush or offset spatula to
spread the reserved meringue over the top of each cookie,
taking care not to let the meringue drip over the sides. Press
or sprinkle remaining sliced almonds in a decorative pattern
into the meringue.
Bake cookies until bottoms are light golden brown and
meringue is set and crisp, about 30 minutes. Turn off the oven
and open the oven door to release heat and dry cookies out in
the oven for 10 more minutes.
Busy baker's tips: The dough can be frozen between the
sheets of paper for up to 2 weeks. Store baked cookies in an
airtight container for up to 10 days.
*Cook's Note: the amount of confectioners' sugar is correct
in this recipe. Use
1/2 cup with the almonds and 1 3/4 cups with the egg whites.
Copyright 2007 Television Food Network, G.P. All rights
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