Whip egg whites to a peak. Sift powdered sugar and slowly add to egg whites. Set aside 3 tablespoons of egg whites to decorate cookies. Add vanilla, almond extract, cinnamon and ground almonds. Put dough into a plastic bag and roll out to about 1/4 inch thick. Refrigerate bag for about 15 minutes. Cut bag open. Cut out cookies with a 2 inch star shaped cookie cutter and transfer onto baking pan lined with parchment paper. Brush cookies with egg whites. Bake at 250°F for approximately 15 minutes. Reduce temperature to 210°F and bake for another 30 minutes. Submitted by: Michelle