These meringue style cookies are extra crunchy, dotted with hazelnuts and almonds, and laced with a hint of cloves.

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 2 egg whites
• Juice of 1 lemon
• Pinch of Cloves
• Pinch of Cinnamon
• 4 ounces hazelnuts, lightly crushed
• 4 ounces almonds, lightly crushed

Instructions

1. Preheat oven to 350F.
2. In a large bowl, combine the flour, sugar, egg whites, and lemon juice.
3. Stir in the nuts and knead dough until fairly firm and form into a ball. Cut into quarters.
4. Working with one quarter at a time, roll the dough out with your hands a floured surface into a snake shape.
5. Cut off 2 inch pieces and shape into bones with your hands.
6. Line your cookie sheet with parchment paper, and lay the bones on it.
7. Bake for about 20 minutes or until they just start to turn golden on the edges.
8. Cool completely before serving. Makes about 3 dozen.