Beat whites to a very stiff froth, add sugar and lemon rind and reserve ¼ of the mixture to put on center of cookies.
To the balance, add the cinnamon and almonds, blanched and grated or ground. Roll out on board, using powdered sugar instead of flour to prevent sticking; cut into star shaped forms, place a small portion of the mixture set aside on each cookie.
Bake in a rather hot oven, with door open—in paraffined pans, or if you prefer to drop them from the spoon on buttered pans, add to the mixture the juice of the lemon and bake in a slow oven until crusty.
© 1903 All rights reserved. Published by Echo Point.