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Categories:Viewed: 0 - Published at: 5 years ago
Ingredients
- 2 c. confectioners sugar
- 6 egg whites
- 1/8 tsp. salt
- 1 tsp. lemon rind
- 1 lb. unblanched almonds, ground
- 1 tsp. cinnamon
Method
- Sift sugar; whip egg whites until stiff.
- Mix with sugar gradually.
- Add cinnamon and lemon rind.
- Whip constantly. Reserve 1/3 of mixture.
- Fold in almonds.
- Flour a board lightly. Pat or roll dough to the thickness of 1/3-inch.
- If it is sticky, use a little confectioners sugar.
- Cut the cakes with a star or other cutter.
- Glaze the tops with the reserved mixture.
- Bake on ungreased tin in slow oven at 325°.
- This recipe requires no flour.
