4 ea egg whites
1 3/4 c sugar
1 ts grated orange peel
1/2 ts baking powder
1 1/2 c minced almonds
1 3/4 c flour

With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended.

Gradually add nuts and flour, beating until mixture is thoroughly mixed.

Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.

Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch-long rope. Cut rope in half; roll each half out again to 8 inches.

Fold 1 inch of each end back onto rope; pinch ends to make bone-end shapes. Repeat to shape all the dough.

Place bones 1 inch apart on buttered and flour-dusted 12x15 inch baking sheets.

Bake at 325 degrees until cookies are lightly browned on bottoms, about 20 minutes. (If using 2 pans in 1 oven, switch positions halfway through baking).

With a wide spatula, transfer bones to racks to cool. Serve or store airtight up to 3 days.

         

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