- 3 egg whites
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon grated lemon rind
- 1 1/2 cups ground unblenched almonds
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
Beat egg whites (at room temperature) until soft peaks form; gradually add sugar, cinnamon and lemon rind beating until stiff peaks form. Remove 1/2 cup meringue, and set aside. Fold almonds, flour, and salt into remaining meringue.
Roll small amounts of dough at a time to 1/4 inch thickness on a heavily floured surface. Cut with a floured star-shaped cutter. Place cookies 2 inches apart on greased cookie sheet. Frost each cookie lightly with reserved meringue Bake at 300° for 20 30 minutes. Remove to wire racks to cool completely.
Yield: about 3 dozen.