Prepare the dough:

Mix together the powdered sugar, cinnamon, almond flour, and 2 egg whites.

Knead until you have a smooth dough.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 340°F (170°C).

Roll out the cinnamon dough to about 1/4 inch (1/2 cm) thick.

Cut out cookies using floured cookie cutters.

Place the cookies on a baking sheet lined with parchment paper (or lightly greased).

Bake the cookies for 10 minutes.

Let the bredele cool on a wire rack before storing them in a tin.

Prepare the icing:

Beat the egg white and powdered sugar together.

Using an offset spatula or flat knife, spread a thin layer of icing over the cookies.

Enjoy one and share the rest!

Let the cookies dry for about 2 hours at room temperature, away from drafts.