Lemon Cinnamon Cookies

I love looking through cook books at book sales.  I picked up a Christmas cook book in the summer at a sale and left it alone for a few months but decided to look through it last month.  There are several recipe in it that I plan on trying but this one really jumped out at me because it met the dietary requirements for some of my family members who struggle to find treats they can eat with all the baking that is done during the holiday season.
I made a batch of these and took some to my sister and her husband.  The first thing they said after their first bite was how moist and chewy they were.  The texture was a welcome change to many of the gluten-free options she is used to.  The others I have shared these cookies with have had similar reactions.  It is even a cookie everyone can enjoy!
The recipe is quite simple and I am sure you could easily substitute the lemon for any citrus fruit you enjoy.  I have included the recipe for the glaze as well but I don't think the cookies need it.

Lemon Cinnamon Stars

2 lemons

2 1/2 cups powder sugar

3 cups ground almonds

2 teaspoons ground cinnamon

2 eggs

Glaze

1/4 cup powder sugar

1 1/2 table spoons lemon juice

1. Grate the zest from the lemons.
2. Sift the powdered sugar into a late bowl.  Mix it with the lemon zest, ground almonds and cinnamon.
3. Separate the eggs (you will not need the yolks) and beat the whites until they are stiff and forming peaks.
4. Gently fold the almond mixture into the egg whites to make a stiff dough.  If it's too sticky, add more sound almonds.
5. Put the dough onto a work surface and roll it out until it is about 1/4 inch thick. Cut the dough out and place on a cookie sheet.
6. Bake at 400 for 5-6 minutes.  Leave them on the tray for a couple of minutes before transferring them to a cooling rack.
7. If using the glaze, combine the lemon juice and powder sugar and spread onto the cookies.  Decorate with additional zest if desired.