1 cup butter
1 cup Sugar
Grated rind of 1 lemon
2 cups sifted all purpose flour
1 1/3 cups chopped blanched almonds
1 egg white
1 teaspoon ground cinnamon
Cream butter gradually beat in 1 cup
sugar. Add eggs, one at a time, beating
well after each addition. Add grated
lemon rind, flour, and 1 cup chopped
Chill. Roll out on lightly floured
board; cut with 2 1/2 inch doughnut
cutter and put on greased cookie sheets.
Brush with unbeaten egg white and
sprinkle with a mixture of 2 tablespoons sugar, remaining 1/3 cup chopped almonds and cinnamon. Bake in preheated hot oven 400 degrees F. for 8 minutes, or until lightly browned. Store airtight. Can be frozen. Makes 5 dozen.