Roughly chop 12 of the hazelnuts, then
pound the remainder until finely crushed. Whisk the egg whites until
light and frothy. Gradually add the sugar and continue to beat until
the mixture forms stiff peaks. Fold in the hazelnuts, vanilla essence,
cinnamon and lemon rind. Drop heaped teaspoonfuls on to a baking
(cookie) sheet lined with rice paper, then flatten into thin strips.
Leave to set for 1 hour. Bake in a preheated oven at 180°C/ 350°F/gas
mark 4 for 12 minutes until firm to the touch.