Preheat oven to 250℉. Arrange your oven rack to the bottom rung.
In a medium mixing bowl, beat egg whites to soft peaks.
Into the soft peaked egg whites, sift in the confectioner's sugar. Fold in the sugar delicately until combined.
Divide this mixture into separate bowls with one bowl having twice the amount as the other. The larger will be used for the dough. The smaller for the glaze. (maths: this is a 2:1 ratio)
Using the larger amount of mixture, add almond flour, cinnamon, vanilla sugar and salt. Mix this until a somewhat tougher dough is formed. If it is too dry, add some of the egg & sugar mixture that was set aside for the glaze. If it is too wet, add some almond flour or confectioner's sugar
Dust your surface with some powdered sugar (keeps it gluten free). and roll out your dough with a rolling pin to about ⅓ inch thick.
Use a 3-inch star shaped cookie cutter to shape your cookies. Place them on a baking sheet lined with parchment paper
Frost the cookies with the sugar glaze. I found using a piping bag to be easiest for me but frost the cookies however you want.
Bake in a the oven preheated to 250℉ for 30 minutes.
When done baking, turn the oven off and keep the cookies inside with the oven door cracked just a little. You can use a wooden spoon to keep it open. Let the cookies sit in the turned off oven for another 10 to 15 minutes. This will help them dry out a little.
Once the time has elapsed, they are probably cool enough to enjoy!
