| 1 |
Preheat oven to 350 F. In a large mixing bowl combine confectioner's sugar and beaten egg. Beat until mixture is white. |
| 2 |
In another bowl combine ground almonds, lemon rind, vanilla extract and cinnamon and gradually mix into beaten sugar and egg mixture. |
| 3 |
Knead dough in bowl until pliable, about 5 minutes. Cover with dish towel and leave to mature for 15 minutes. |
| 4 |
On a lightly floured surface roll out dough to a long thin sausage shape about 1-1/2 inches thick. Cut into twenty-four segments and roll each segment into an even-sized ball. |
| 5 |
Lightly oil the palms of your hands and flatten each ball into rounds about 1-1/2 inches in diameter. |
| 6 |
Place cookies on a buttered cookie sheet, giving them plenty of room to spread while baking, and sprinkle with confectioner's sugar. Bake for 15-20 minutes, or until golden. Cool on wire rack. Store in airtight container. |
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