4 egg whites
1-1/2 cups sugar
1 teaspoon cinnamon
1 lb. almonds, blanched and shaved
1/2 lb. moist candied citron, finely chopped

Beat egg whites until very stiff. Gradually add the sugar, continuing to beat with an egg whip. Turn mixture into top of double boiler, and stir constantly over boiling water until mixture is just warm. Remove from heat and fold in the cinnamon, almonds and citron carefully, until just blended. Drop by scant teaspoonfuls onto clean brown or white wrapping paper which has been greased with melted butter. Bake in a moderately slow oven (325 deg.) for 25 minutes, or until very delicately browned. Brush underside of paper with water and remove cookies carefully by running a spatula under them.

Makes about 5 dozen cookies.