| 1 | Heat oil, 2" strip lemon peel and sesame seeds in large skillet over medium heat until seeds are lightly browned. |
| 2 | Remove from heat; cool. |
| 3 | Remove lemon peel strip. |
| 4 | Pour oil and sesame seeds into large bowl. |
| 5 | Add wine, grated lemon and orange peels, sugar and almonds; stir. |
| 6 | Combine flour and cinnamon in small bowl. |
| 7 | Add to oil mixture gradually, stirring well. |
| 8 | Gather dough into ball; knead once or twice until smooth. |
| 9 | Set aside to rest for 30 minutes. |
| 10 | Preheat oven to 350°F. |
| 11 | Divide dough into 18 equal pieces. |
| 12 | Roll each into a ball and flatten about 3" across and ? thick. |
| 13 | Place on lightly greased baking sheet. |
| 14 | Bake 20 minutes or until lightly browned and firm. |
| 15 | Cool on wire rack. |
| 16 | Store in covered container. |
| 17 | Makes 18 cookies. |
