Egyptian dish.

2 eggs
225g almonds
10g cinnamoon
2 1/2 teaspoon baking powder
4 eggs yolks
225g dried peel (thinly sliced)
1 teaspoon nutmeg
450g sugar
1 teaspoon grated lemon rind
175g butter
700g flour


1. Melt butter over low heat. 2. Stir in sugar, spices, chopped almonds and well beaten eggs. Add flour and baking powder. 3. Roll dough out thinly and cut into shapes. Place half an almond in the centre of each biscuit, and brush the top of each biscuit with the white of an egg. 4. Bake at 180 degrees celcius until brown.