Makes 7½ dozen cookies
Beat egg whites until very stiff. Sift flour and add alternately, a little at a time, with cinnamon and lemon rind. Beat for 15 minutes.
Put aside enough of the batter to fill a small sauce dish (about 1 cup). To the dough which remains add the ground almonds, mixing well. Fold in the sifted flour gently.
Drop on buttered cookie sheets by teaspoonsful in small mounds. Dot each mound with a pinch from the sauce dish.
Bake in a preheated 300° oven until light brown. Remove and let cool. Store in tightly covered containers.