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Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
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In the bowl of your mixer fitted with the paddle attachment, combine almond flour and sugar.
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Add egg whites and lemon zest and mix until dough begins to form a ball. Dough may be sticky.
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Place dough between to pieces of wax paper (or parchment) and roll to a ¾-in thickness.
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If needed, lightly sprinkle surface or roller with sugar before rolling if not using the wax paper to roll out.
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Dip small star cookie cutter into sugar and cut out dough.
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Place cookies on baking sheet 1-inch away from one another.
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Bake cookies for 8 minutes.
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While cookies are baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
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When cookies are done baking, let cool for 3-5 minutes, the dip the top of the cookie into the glaze and place on a cooling rack to dry.
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If adding sprinkles, add immediately.
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Let the glaze dry and set for 1-2 hours.
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Once dry, spray or brush with edible gold.
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Store in an airtight container for up to 2 weeks.