1. Take roasted almonds, and in any case not cleaned from the husk — 250 gr. Almond grind in a blender. 2. Whisk three whites to a solid foam, gradually adding powdered sugar. Immediately postpone separately 3-4 tbsp of the beaten egg whites for glaze. 3. Gently mix whites, almonds, cinnamon 1 tsp, vanilla sugar 2-3 tsp, almond essence 0.25 of a teaspoon and gradually add the flour 9-10 tbsp 4. The dough will be sticky. Wrap the dough in foil and put into the refrigerator for 30 minutes. 5. On floured table to lay out the dough, roll it into a layer, cut out small circles. In order to make the sides of the buttons, you can use the nozzle from a piping syringe or a lid from a plastic bottle. You turn it upside down and lightly push the cut pastry rounds. The holes are made of a wooden skewer.

6. On a greased and covered with paper baking sheet put the cookies and place in already heated to 150-160 deg. the oven for 10-15 minutes (do not desiccate). Pending the earlier protein divided into five parts in different dishes. Then add food coloring and lubricate the buttons.