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.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Charlotte Balcomb Lane

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com