Almondettes
6 egg whites
1/8 tsp. salt
2 c. confectioners' sugar
1 tsp. cinnamon
1 tsp. lemon rind
1 lb. ground unbalanched almonds
Whip egg whites until stiff, adding salt. Sift sugar; gradually add to egg whites, beating constantly. Add cinnamon and lemon rind, still whipping. Set aside 1/3 of this mixture. Fold the almonds into the remaining 2/3.
Drop by teaspoonfuls on parchment paper-covered baking sheets. Glaze the tops with the reserved mixture. Bake at 325F., 20 - 25 minutes. Gently pull paper from the backs of the cookies while they still are hot.
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