Transfer the chopped almonds in a bowl and add the lemon zest and the cinnamon and/or vanilla.
In another bowl beat the egg white until stiff. Then add slowly the granulated sugar. The egg white should be stiff and shiny.
Add 3/4 of the meringue to the almonds and incorporate slowly with a spatula. It should be a uniform dough.
Put some parchment paper on a baking sheet and transfer the cookie dough on the parchment paper. Form into a 2 cm/1 inch high rectangle and coat the whole with the rest of the meringue. Cut all in 12 pieces, separating them from each other.
Put the baking sheet into the oven and let the spumini dry for one hour. They have to dry, not to get color!
After the time switch off the oven and let the cookies cool out in the oven, with the door open lightly (I put a wooden spoon to hold the oven door a little open).
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