Yield: 72 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs; beaten |
| 1 cup | Sugar |
| 1⅔ cup | All-purpose flour; sifted |
| 1 tablespoon | Cinnamon; ground |
| ⅓ cup | Blanched almonds slivers |
| 1 tablespoon | Lemon juice; fresh |
| 2 teaspoons | Lemon peel; grated |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine eggs and sugar in a bowl; mix well. Add flour and cinnamon; mix again. Stir in almonds, lemon juice and lemon peel. Mix until ingredients are thoroughly combined. Chill in refrigerator for 1 hour. Roll out on a floured board to a thickness of ¼ inch. Cut into 3 x ½ inch strips. Arrange on a greased and floured baking sheet. Bake in a preheated moderate (350°F.) oven about 15 mins, or until cooked. Makes about 6 dozen.
From: Dan Klepach