Instructions: Preheat oven to 350 degrees. Toast almonds on a cookie sheet until golden, about 6 minutes. Let cool slightly. Turn off oven; set nuts aside.

Combine lemon peel, egg whites and sugar in a large mixing bowl. With an electric mixer, beat mixture on high speed for 2 minutes, until it is white, frothy and the sugar has dissolved. Stir in almonds, almond extract, flour and baking powder. Cover bowl with plastic wrap; refrigerate until well chilled.

Heat oven to 350 degrees. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.

Lightly flour your hands and roll small pieces of dough into 3-inch logs. Fold the tips of each log back to form bulges at both ends. Press in the center of each bulge to make an indentation - like the ends of a leg bone.

Place the cookies about 2 inches apart on prepared baking sheet. Bake for 18 to 20 minutes, until golden. Remove from baking sheet; let cool completely on a rack.

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