('Female Magazine' Cookbook)

Directions: In a mixing bowl, mix the ground almonds with the sugar, egg whites, and lemon rind. Place the bowl in a saucepan filled with boiling water. Stir the mixture continuously for about 15 mins to form a sticky dough. Cool and chill.

Knead the dough, form a roll and cut about 2 dozen pieces. Shape into cresents and brush with egg whites. Scatter the almond flakes over each cresent and gently press the flakes in so that they stick to the cookies. Place cresents on a greased baking tray and bake in a moderately heated oven (*sorry* this is what the book says! - maybe 350 deg F?) for about 20 minutes.

Mix the sugar and water and simmer for a while. Brush the cookies with this glaze 5 minutes before the end of baking time. Remove from the oven and cool on a wire rack.