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Preheat the oven to 300ºF. Line a cookie sheet with parchment paper.
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Place the almonds, cinnamon, cloves, salt and lemon peel in a bowl, whisk to blend the ingredients and set aside.
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Beat the egg whites in an electric mixer starting at low, then increasing the speed to medium-high, for 1-2 minutes or until bubbly. Pour in the lemon juice and beat at medium-high for another 2 minutes or until soft peaks form. Gradually add the confectioners’ sugar and beat at high speed for 4-5 minutes or until stiff and glossy.
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Remove about 1/3 of this mixture to a bowl and set aside.
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Add the almond mixture to the remaining (2/3) mixture and stir to blend the ingredients thoroughly. Wrap the dough and refrigerate for at least one hour.
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Remove the dough. If it is still soft and sticky, work in some additional ground almonds. Sprinkle a pastry board with some granulated sugar. Place the dough on the board and top the dough with some parchment paper or waxed paper. Roll or press the almond dough to a 1/4-inch thickness.
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Cut the dough with star-shape cookie cutters. Place the cookies on the parchment-lined cookie sheet. Spread the remaining 1/3 egg white mixture on top of the dough. (You can use a small spoon or a pastry brush.) Bake for about 12-15 minutes.