Oxmoor House
about 3 dozen


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3 egg whites
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon grated lemon rind
1 1/2 cups unblanched ground almonds
2 tablespoons all-purpose flour
1/8 teaspoon salt


Beat egg whites (at room temperature) until soft peaks form; gradually add sugar, cinnamon, and lemon rind, beating until stiff peaks form. Remove 1/2 cup meringue, and set aside. Fold almonds, flour, and salt into remaining meringue.

Roll small amounts of dough at a time to 1/4-inch thickness on a heavily floured surface. Cut with a floured star-shaped cutter. Place cookies 2 inches apart on greased cookie sheets. Frost each cookie lightly with reserved meringue. Bake at 300° for 20 to 30 minutes. Remove from cookie sheets, and cool completely on wire racks.

Created date

February 2010