Ingredients
1. Ground cinnamon (1tsp)
2. egg whites (1/4c about 2 large)
3. Grated lemon zest (3/4tsp)
4. confectioner sugar (1 1/2c)
5. salt (a pinch)
6. hazelnuts or blanched almonds, finely ground (1 1/2c about 8 ounce)
7. additional confectioner sugar for rolling (about 1/2c)

Method of preparation:-
1. First heat the oven to 350 degrees F. Take a large baking sheet, line it with parchment paper. Take a bowl, mix zest, cinnamon and nuts in it.

2. Take another bowl, beat egg whites in it on low speed for about 30 seconds until they get foamy. Then add salt in it and beat for 1 to 2 minutes at medium high speed until the soft peaks get form. Slowly add confectioner sugar in it and beat for 5 to 8 minutes until it becomes hard and shiny.

3. Keep aside or reserve the 1/3 cup of meringue and add the nut mixture into the rest of the meringue. Take waxed paper, place large piece of it on the flat working surface. Dust the additional confectioner sugar on it and then place the nut mixture on the sugar.

4. Dust more confectioner sugar over it and then place the second piece of waxed paper on the top. Now roll it about ¼ inch thick and remove the top piece of waxed paper.

5. Take a cutter and cut it into 2-inch star shaped. Now bake them for 10 to 12 minutes at 350 degrees F. Now spread the reserved meringue on the top of cookies and again bake them for about 5 minutes until the top gets lightly colored.

6. Then place the cookies on rack and keep them to cool. Then store them in air tight container and place at room temperature up to 3 weeks. Makes about 36 cookies of 2-inches.