Preheat oven to 350 degrees. Beat egg whites with cream of tartar and salt until frothy. On high, gradually beat in sugar until stiff peaks are formed. Fold in orange peel, vanilla extract, almond extract and 3/4 cup toasted almonds. Drop batter by teaspoonsful onto nonstick cookie sheet sprayed with vegetable cooking spray. Sprinkle cookies with remaining 1/4 cup toasted almonds. Bake for 15 to 20 minutes, or until lightly browned. Store in airtight container.

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

(Per Portion : 29 Calories; 1.02 g Fat; 0 mg Cholesterol; 16 mg Sodium; 4.6 g Carbohydrate; 24 g Fiber; .69 g Protein.)