Preheat oven to 350°F and line baking sheets with parchment paper.
Whip powdered sugar and egg whites until very light and fluffy, 4-5 minutes. Remove and reserve 1/2 cup.
Into remaining egg white mixture, fold in almond meal, spices, salt and lemon zest. Mix until a solid dough forms.
Roll dough between two pieces of parchment or waxed paper to 1/4-inch thickness. Use cookie cutters to cut dough into shapes, rerolling the scrapes as many times as needed.
Transfer cookies to the prepared baking sheets. Ice each cookie with the reserved egg white mixture and sprinkle with sparkling sugar.
Bake for 15-20 minutes. Let cool before serving.