4 eggs
1 c. sugar
)
1 tbsp. lemon juice
1/4 lb. blanched almonds
1 1/2 c. flour

Beat egg without separating until very light; add sugar, lemon juice and rind. Chop almonds fine and sift the flour over them, then very gradually, a little at a time, stir in the egg mixture. Bake in a well greased shallow pan at 350 degrees. Cut into 1 inch wide slices while still warm; turn on the cut side in pan and toast lightly on both sides.