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This was one of the first cookies I ever made. I saw it in an issue of "Shere" magazine in the mid-seventies. I've been seeking the recipe for years. When I first made them I was advised to dust the board with powdered sugar (caster sugar) rather than flour. The icing step can be tricky! Use less than you think you should and an off-set spatula is the best tool. These cookies are some of the best I've ever eaten. Though a bit of trouble the results are transformative. This cookie helped me to become a better baker at the age of eleven. I made batches of them and was so proud of my result when I presented them as gifts.
5 stars for the almond cookie on its own but the meringue was far too persnickety for my tastes and the end result was not a combination I enjoyed. Next time I will make bigger stars (I used tiny ones and it really tried my patience) and cover with a sugar icing or maybe even a cream cheese frosting.