Beat the egg white with an electric mixer until stiff. Slowly add the powdered sugar on low speed until incorporated and meringue is glossy.

Set 3/4 of the meringue aside and cover. Fold the almond flour, cinnamon and almond extract into remaining meringue. If the mixture seems too dry, add more meringue one tablespoon at a time until a smooth dough ball forms.

Roll the dough between 2 pieces of parchment paper about 1/4 - 1/2 inch thick. Refrigerate dough disk for 1 hour.

Cut out small heart (or other) shapes and place on a parchment lined baking sheet. Clean cookie cutter if it starts to stick.

Colour the remaining meringue with a little red or pink food coloring. Either brush the meringue over the cookies or dip the cookies into the meringue and tap off excess. Dry cookies at room temperature from 3 hours to overnight.

Preheat oven to 340 F and bake cookies for 7 minutes.