Separate egg; beat yolk with cooked yolks which have been put through a ricer.
Add sugar and butter until the mixture is well mixed and smooth.
Add flour, cardamom and grated lemon rind, then knead well. Roll out about 1/8-inch thick. Cut with
doughnut cutter and dip in egg white, then in granulated sugar mixed with chopped
almonds.
Bake in tins lined with wax paper until a delicate gold. Watch carefully
as they scorch easily.