1 ts Cinnamon
1 tb Toasted sesame seeds
1/2 c  Blanched toasted almonds
1 1/2 c  Sugar
9 c  Flour
1 lb Lard
2 tb Grated lemon rind
2    Eggs
1/4 c  Sugar
1/4 c  Orange juice

Place the cinnamon, sesame seeds & almonds in a food mill or blender &
grind until fine. Pour the powdered mixture into a large bowl. Mix in
the sugar & flour. Cut in lard with a pastry blender. Add lemon rind
& mix well. Turn the dough onto a floured board & knead for 5
minutes. Divide dough in half. Line 2 baking sheets with waxed paper
& roll out each piece of dough 1/2″ thick on the baking sheets. Score
the tops in 1*2″ rectangles & bake for 20 minutes in 325 oven. Beat
eggs, sugar & orange juice together. Liberally brush on top of
cookies with the orange glaze. Bake for another 10 minutes. Cool
slightly then break along the score lines. Cookies will keep for 2
weeks if stored in airtight tin.