3 egg whites

whip together until stiff

450 g icing sugar

stir in briefly
put aside one small cup for glaze

500 g almonds, ground
1.5 tbsp cinnamon
2 tbsp lemon juice

add to remaining mixture, knead together briefly
roll out on sugar-sprinkled surface to 1 cm thickness
use small star shapes to cut cookies
carefully glaze with remaining icing mixture
let rest in a warm spot for several hours (or overnight)

bake at 220°C (or 400°F) for 4-5 minutes
the surface should remain white

Consume and share at leisure.