Categories: Cookies 
      Yield: 40 servings 
  
      2    Egg whites 
  1 1/2 c  Hazelnuts; finely ground 
    3/4 c  Superfine sugar 
      1    Lemon's peel; finely grated 
    1/2 ts Ground cinnamon 
     10    Candied cherries; quartered 
  
  Preheat oven to 350 F (175 C).  Line several baking sheets with rice 
  paper.  In a medium-size bowl, beat egg whites until soft peaks form. 
  Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg 
  whites until mixture is smooth.  Spoon into a piping bag fitted with a 
  3/4-inch-plain tip.  Pipe small circles, about 1-1/2 inches in diameter, 
  onto prepared baking sheets, spacing well apart.  Place a cherry quarter 
  in the center of each circle.  Bake 20 minutes or until very lightly 
  browned.  Remove from oven; leave cookies on baking sheets until cool. 
  When cool, remove cookies and peel paper off each one.