Preheat oven to 350 degrees F. In a large mixing bowl, cream butter and sugar together with mixer at low speed, for about 2 minutes. Add rinds and egg whites; mix well. In a separate bowl, sift together flour, salt, and baking powder. Blend with butter mixture for about a minute and chill uncovered for an hour. Roll to 1/4 inch thickness on a lightly floured pastry sheet. Sprinkle almonds on top and cut into small squares. Place on a very lightly greased cookie sheet and sprinkle with cinnamon. Bake in preheated oven for 8 to 10 minutes or until golden brown.
Wine Pairing(s)
Rioja Vega Crianza
Aresan Red
Cockburn Tawny Port '10 yr'
Mauro Vino de la Tierra de Castilla y Leon
Penascal Sauvignon Blanc
Emilio Rojo Ribeiro
Vizcarra Torralvo
Viña Mayor Gran Reserva Ribera del Duero
Blandy's 'Rich Malmsey' 10-yr Madeira
Niepoort 'Secundum' Vintage Port
Calories From Fat 167 Protein 1 Total Fat 18 Carbohydrates 25
Calories 269 Calcium 23 Sodium 67 Vitamin A 569 Cholesterol 48
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