ORANGE ALMOND COOKIE Joan Keith 1½ c. sliced almonds ¼ c. flour ¼ tsp. ground cloves ¼ tsp. salt 1¼ c. sugar Zest of 2 oranges, finely grated 3 large egg whites Confectioners’ sugar  Preheat oven to 350°F. Line 2 baking sheets with parchment and spray lightly with cooking spray. In food processor, blend 1 c. almonds with 1 c. sugar until finely ground. Add almond mixture to medium bowl and stir in flour, cloves and orange zest. Mix well. In a mixer, whisk eggs whites, salt and remaining ¼ c. sugar until shiny peaks form. Fold egg white mixture into almond mixture until just combined. Spoon level tablespoons onto cookie sheets about 2 inches apart. Put 3 almond slices on each cookie and sprinkle with confectioners’ sugar. Bake for 10-12 minutes until lightly brown around edges. Cool a bit before removing from pan. Makes about 2 dozen. LEMON RICOTTA COOKIES Mary Whitley 2½ c. all-purpose flour ½ c. softened unsa...