Instructions: Preheat oven to 400 degrees.

Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool. Place in food processor and chop until powder. Add 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.

This recipe yields 12 cupcakes.

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