I only just realized that I do a gluten free christmas cookie.
I started making these to use up leftover egg whites when there were not enough to make an angel cake, and I didn't want to do macaroons or kisses for some reason. These are a rolled cookie, which I am told makes them gold in the world of gluten free. These are almost a baked marzipan.
My family prefers a little extra cinnamon sprinkled on top rather than the frosting.
This recipe comes from the culinary arts institute encyclopedic cookbook, um I think this particular copy is from the early fifties.
Cinnamon Stars
6 egg whites 2 teaspoons cinnamon 2 3/4 cups confectioners sugar 1 pound almond flour, meal, or finely ground raw almonds more confectioners sugar and/or cornstarchMix the egg whites, cinnamon, and sugar and blend well. If you like, set aside 1/4 cup or so of this blend for frosting. Add the almonds and mix until incorporated. You will now have a soft rather sticky dough. Turn out onto a surface dusted with confectioners sugar or corn starch, and turn adding more starch or sugar as needed until you can roll it out. cut into small stars and frost with the reserved mixture that has been stiffened with a little more confectioners sugar.
Bake on parchment or brown paper for 20 minutes at 300F
Makes about 60