Mix nuts with sugar in a blender, until semi-fine. Move to bowl, add lemon
juice, and egg whites. Knead by hand until dough comes together.
Dust a board with confectioner’s sugar, and roll out the dough into a rectangle
no more than ½ inch thick.
Make the topping:
Beat egg white stiff. Add confection sugar gradually.
Spread topping over the dough.
Cut into small squares using a wet knife blade. Place squares on a buttered or
waxed paper cookie sheet(s).
Bake 20 minutes @ 225º
Let cool until firm.
Store airtight.
ENJOY