Walnut Almond Cookies
Beat the egg whites until stiff, sprinkle in salt and sugar, add lemon juice and continue beating until soft peaks form.
Mix the ground nuts with the cornstarch, coffee powder and cinnamon and fold into the egg whites.
Fill a large nozzled-piping bag with the mixture. Squeeze out heaps 3 cm (approximately 1 inch) in diameter on a parchment paper-lined baking sheet, leaving a space of about 3 cm (approximately 1 inch) between each cookie. Gently press 1 almond onto each cookie. Bake in a preheated oven at 150°C (approximately 300°F) for 20-25 minutes, or until golden brown. Remove and let cool on a wire rack.