Hazelnut cookies

1. Preheat oven to 350°F (175 c). Line several baking sheets with rice paper.
2. In a medium-size bowl, beat egg whites until soft peaks form.
3. Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg whites until mixture is smooth.
4. Spoon into a piping bag fitted with a ¾-inch-plain tip. Pipei small circles, about 1-½ inches in diameter, onto prepared baking sheets, spacing well apart.
5. Place a cherry quarter in the center of each circle.
6. Bakei 20 minutes or until very lightly browned.
7. Remove from oven; leave cookies on baking sheets until cool.
8. When cool, remove cookies and peel paper off each one.