Preheat oven to 400*F Grease baking sheets; set aside.

In a large bowl, beat egg whites until stiff peaks form. While continuing to beat, gradually add the sugar. Remove 5 tablespoons egg-white mixture; set aside.

Fold cinnamon, 2 cups almonds and rosewater into the remaining meringue mixture. Continue adding almonds until the mixture keeps its shape and is firm enough to handle.

Lightly sprinkle confectioners sugar over a work surface. Roll out dough to 1/2 to 3/4 inch thick. Using a star-shaped cookie cutter, cut dough. Place on greased baking sheets. Spread cookies with a thin coating of reserved meringue mixture.

Bake 15 to 20 minutes or until lightly colored. Remove cookies from baking sheets, place on cooling racks.