2    Egg whites
1 1/2 c  Hazelnuts; finely ground
3/4 c  Superfine sugar
1    Lemons 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.