Peremel almonds into a fine powder.
This can be done using a grinder or mash in a mortar or with a rolling pin in a tight plastic bag.
Beat 3 egg whites and 1 teaspoon (5 mL) lemon juice until stiff peak.
Add 1 cup plus 3 tablespoons powdered sugar.
Add very slowly and mix until until it is completely dissolved.
Type 3/4 cup of the mixture and set aside her aside to decorate the cookies with glaze.
The remaining beaten egg whites, add the ground almonds with 1 teaspoon (5 g) of cinnamon, 1 teaspoon (5 mL) vanilla extract and zest of half a lemon.
Cover the bowl with the dough with cling film and put it in the fridge for 30 minutes.
Meanwhile, preheat the oven to 150 gr.S.
Cover the baking sheet with parchment paper or a silicone mat for baking.
Remove the dough from the refrigerator and divide it in half.
Roll out half the dough on the table, sprinkled with powdered sugar, to a thickness of about 5-6 mm.
Cut cookie dough, mold using the traditional six-pointed star.
Place the stars on a baking sheet.
With the help of a teaspoon of each coat protein pechenyushki glaze that you temporarily put aside.
Repeat this process with the remaining half of dough.
Bake the cookies for 25 minutes until it is slightly rises and meringue acquire golden pink.
Remove the asterisk from the oven, to shift them on the grill and let them cool completely.
To save Christmas cookies with cinnamon fresh, store it in an airtight container.
Serve it on a festive table for Christmas. Bon Appetit!