Preheat the oven to 325°F.

Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine all the almond flour except ½ cup, the arrowroot powder, and spices, and mix well.

Whisk the egg whites in a bowl with an electric hand mixer or stand mixer until soft peaks form. 

While whisking, gradually add the granulated sugar 1 tablespoon at a time until all the sugar is added and stiff peaks form.

Fold the egg whites into the almond flour mixture until combined.

Let stand for 15 minutes to absorb moisture and become soft and dough-like.

If the dough is too sticky, slowly add in the remaining ½ cup of almond flour a little at a time until the dough becomes pliable but not sticky.

To roll out the dough, sprinkle additional arrowroot powder on the counter, or use parchment paper or a Silpat.

Roll out the dough to ¼ inch thickness.

Using cookie cutters, cut out star shapes and transfer to the prepared baking sheet.

Bake for 12 to 14 minutes, until the bottoms are light golden brown. Watch them closely starting at 12 minutes so they don’t overcook.

If using, sift the powdered sugar over the top of each cookie when as soon as they come out of the oven.

Allow them to cool on the baking sheet for about 2 minutes before transferring to a cooling rack. They may be fragile when they are hot, but will firm up as they cool.