Pound some of the almonds (unblanched) with some of the sugar in a mortar,
and then rub through a sieve. Continue this process until all of the almonds
and sugar have been used. Any of the mixture remaining in the sieve should be
pounded again until it is fine enough to pass through the sieve.
Work this paste with the flour, butter, cinnamon, egg, and lemon peel until
the whole is quite smooth.
When done, roll into long thin rolls; divide into small pieces and shape
them to resemble a broad bean.
Bake on a greased tin at 350 degrees F for about 20 minutes or until light
brown. Though soft at first they will harden when cold.