• 6 egg whites
  
• 3 1/2 cups (1 pound) powdered sugar
  
• 1 tsp. grated lemon rind
  
• 1 pound unblanched almonds, ground
  
• 1 tsp. cinnamon
  

In a large mixing bowl, beat the egg whites very stiff (chill the bowl and beaters before hand, it makes it easier). Gradually beat in sugar and lemon rind. Set aside 1/3 cup of this mixture for topping the cookies. Add the almonds and cinnamon to the remaining mixture. Chill.

Drop by teaspoons on greased baking sheets. Press into flat, circular shapes with fingers dipped in powdered sugar; if desired, pinch in edges to form star shapes. Spread the top of each with a thin coating of the reserved egg-white mixture. Bake in a 325 degree oven until lightly browned, 10-15 minutes. Yields about 48 cookies.

***NOTE: It is traditional, but more difficult, to roll out these cookies on a board sprinkled with powdered sugar; they are then cut with a star-shaped cookie cutter.