Lemon juice, freshly squeezed | 5 grams | 1 teaspoon Egg whites | 25 grams | About ¾ white Water or kirschwasser | As needed | As needed Additional almond flour | As needed | As needed METHOD Sift the almond flour Place the almond flour, granulated sugar, and cinnamon in a mixer and mix with a paddle for 30 seconds on low speed Add the egg whites and lemon juice and mix on medium speed until the dough comes together Scrape out onto a silpat and place on your work surface Place a ⅜- to ½-inch bar on each side of the dough to facilitate even rolling Top the dough with a sheet of parchment paper and roll out the dough until it is ⅜ to ½ inch thick Let it sit while you prepare the royal icing Prepare the royal icing Sift the confectioner sugar into the bowl of your mixer Attach the paddle and mix at low speed while you add the lemon juice and then the egg whites Turn the speed up to medium and mix on medium speed for 3 minutes or until the icing looks like toothpaste If it is too thick add a very small amount of egg whites (be careful, as a little goes a long way) If the mixture is too soft, add some sifted confectioners’ sugar Using your offset spatula, spread a thin, even layer of the royal ... paper and roll out the dough until it is ⅜ to ½ inch thick Let it sit while you prepare the royal icing Prepare the royal icing Sift the confectioner sugar into the bowl of your mixer Attach the paddle... medium speed until the dough comes together Scrape out onto a silpat and place on your work surface Place a ⅜- to ½-inch bar on each side of the dough to facilitate even rolling Top the dough with a sheet of parchment... while you add the lemon juice and then the egg whites Turn the speed up to medium and mix on medium speed for 3 minutes or until the icing looks like toothpaste If it is too thick add a very small amount of egg