candied lemon peel
1 -2 tablespoon
( best to use whole nuts and grind with the fine side of a cheese grater to a powder)
2 -3 ounces
- Preheat oven to 350°F.
- Beat the eggs and sugar until frothy.
- Chop the lemon peel. Stir the peel and almonds into the egg mixture. Add some cornstarch to thicken. Fold the nutmeg into the egg mixture.
- Shape the dough into walnut-sized balls and place each ball on a graham cracker. Bake cookies for 12-15 minutes.
- After they have cooled, spread frosting on them and sprinkle with pistachios.