In small mixer bowl, beat 2 egg whites until soft peaks form (tips curl over). Gradually beat in the 1 cup of superfine sugar, beating until stiff peaks form (tips stand straight up). Stir together nuts, flour, and spices; fold in beaten egg whites. Let mixture rest 30 minutes or longer so nuts can absorb mixture. Roll out to 1 cm thickness on surface lightly sprinkled with powdered sugar. Cut with star-shapped cookie cutter(*). Place on greased baking sheet. Bake in 325�F oven for 10 15 minutes. Cool on rack. (*) Dough scraps may be rerolled to 1 cm thickness and cut with scalloped cutter. Bake in 325�F oven for 20 minutes. Store in covered container. ICING: Beat 1 egg white slightly. Gradually stir in the remaining 1.5 c confectioner's sugar. Add water till icing is of spreading consistency. Better Homes and Gardens December 1977 ----