Makes about 4 dozen cookies.

Note: This no-flour cookie recipe must be prepared in advance. From the Dec. 5, 1973, edition of Taste.

• 3 egg whites

• 3 c. powdered sugar, plus extra for rolling dough

• 3 c. finely chopped almonds

• 1 tsp. freshly squeezed lemon juice

• 1 tsp. ground cinnamon


In a bowl of an electric mixer on medium-high speed, beat egg whites until stiff but not dry. Reduce speed to medium, add powdered sugar and beat 1 minute.

Reserve 1 cup egg-sugar mixture in a small bowl. Reduce speed to low, add almonds, lemon juice and cinnamon to egg-sugar mixture and mix until thoroughly incorporated. Cover with plastic wrap and let stand at room temperature for 30 minutes.

Preheat oven to 300 degrees. Line baking sheets with parchment paper. Lightly cover a work surface and a rolling pin with powdered sugar and roll dough to 1/2 -inch thickness.

Using a star-shaped cookie cutter, cut as many stars as possible and transfer cookies to baking sheets, spacing cookies 1 inch apart.

Repeat with remaining dough, gathering up scraps, re-rolling and cutting until all dough is used. Brush cookies with reserved egg-sugar mixture. Bake 13 minutes. Remove from oven, cool for 2 minutes before transferring cookies to a wire rack to cool completely.