Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool. Place in food processor and chop until powder. Add cup sugar, orange zest and cinnamon to a mixing bowl and stir in almond powder. In a separate bowl, whip eggs whites to firm peaks. Fold into almond mixture. Grease a 12 slot muffin pan and fill each cup. Bake 12 to 15 minutes, until a toothpick exits cleanly. Allow to cool before serving.
