Beat eggs without separating, until very, very light; add sugar, lemon juice and rind. Cut the almonds in long slices and sift the flour over then. Then, very gradually, a little at a time stir in the egg mixture. Bake in shallow, well greased pan in a moderate oven; cut into slices a little over an inch wide and while still warm, turn on the cut surface in pan and toast lightly on both sides.
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