Hazelnut Cookies

2 Egg whites

1 1/2 c Hazelnuts; finely ground

3/4 c Superfine sugar

1 Lemon's peel; finely grated

1/2 ts Ground cinnamon

10 Candied cherries; quartered

Preheat oven to 350 F (175 C). Line several baking sheets with rice paper. In a medium-size bowl, beat egg whites until soft peaks form. Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg whites until mixture is smooth. Spoon into a piping bag fitted with a 3/4-inch-plain tip. Pipe small circles, about 1-1/2 inches in diameter,

onto prepared baking sheets, spacing well apart. Place a cherry quarter in the center of each circle. Bake 20 minutes or until very lightly browned. Remove from oven; leave cookies on baking sheets until cool. When cool, remove cookies and peel paper off each one.