Ingredients 

• 4 egg whites 
• 1 teaspoon grated orange peel 
• 1 3/4 cups sugar 
• 1/2 teaspoon baking powder 
• 1 3/4 cups flour 
• 1 1/2 cups salted almonds 

With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until thoroughly mixed. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle. At least 1 hour or up to 1 day. Lightly flour your hands and pinch off a 3 tablespoon size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto the rope; pinch ends to make bone end shapes. Repeat to shape all the dough. Place bones 1 inch apart on butter and floured dusted 12 by 15 inch baking sheets. Bake in 325°F oven until cookies are lightly browned on bottoms, about 20 minutes

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