Cinnamon Stars

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In food processor, pulse nuts until coarsely ground; transfer to large bowl.

In separate bowl, beat egg whites until frothy; beat in salt and cream of tartar. Beat in 1 cup (250 mL) of the sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form, about 5 minutes. Beat in cinnamon and vanilla.

Remove 1/2 cup (125 mL) of the meringue; cover and refrigerate for topping. Stir remaining meringue into ground nuts to form sticky dough; cover and refrigerate for at least 2 hours or for up to 6 hours.

Sprinkle work surface generously with some of the remaining sugar. Working with one-third of the dough at a time, place on work surface and sprinkle generously with some of the sugar. Dampen rolling pin with moist towel.

Roll out dough to scant 1/4-inch (5 mm) thickness, remoistening pin whenever lifted. Using 2-inch (5 cm) star-shaped cookie cutter, cut out shapes; with lifter, place on prepared pans.

With small palette knife or brush, gently spread 2 tsp (10 mL) of the reserved meringue topping over each cookie. Bake in centre of 300°F (150°C) oven until crisp, about 30 minutes. Transfer to racks and let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week.)