3 egg whites
1 cup powdered sugar
1 tbs cinnamon
1/2 pound ground almonds
1/4 cup gluten-free flour
1/4 cup granulated sugar
Beat egg whites stiff. Add powdered sugar slowly. Continue to beat till it holds shape.
Add cinnamon and almonds. Stir in flour and sugar. Scoop into pastry bag. Squeeze out meringue-size dollops onto parchment-paper lined cookie sheets. Bake at 375o 15 minutes. Cool on wire racks.