1. Preheat oven to 300.
2. Line 2 baking sheets with parchment paper; secure with masking tape.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal. Reserve 1 tablespoon of flour mixture in food processor; set remaining flour mixture aside. Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
4. Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form. Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind. Drop dough by level tablespoon 2 inches apart onto prepared baking sheets. Bake at 300 for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 30|
|Calories from Fat: 16 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 73.1mg||3 %|
|Potassium 36.7mg||1 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 21g|
|Protein 2g||3 %|
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Calories per serving: 106
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