Preheat oven to 300° F (150° C). In a medium metal bowl, whip egg whites and salt until medium peaks form. Gradually add icing sugar and beat until stiff peaks form. Place 1/4 of mixture in a separate bowl for step 8. Fold in cinnamon, grated lemon zest, and almonds.
On a floured surface, roll dough to 1/4 inch (.05 cm) thick. Shape the cookies with star cutter and place on cookie sheets leaving at least 1 inch (2.5 cm) between cookies. Brush the mixture in step 4 onto the tops of the cookies.
Bake for 15 to 20 minutes. Let cool on a wire rack.