Rum Nut Cake Diamonds

1 cup sugar
2 tsp. grated orange peel
1/3 cup water
1/4 cup rum
6 eggs, separated
1/8 tsp. salt
1/8 tsp. cream of tartar
1 cup sugar
1/2 tsp. almond extract
1/2 cup fine bread crumbs
1 tsp. baking powder
1 tsp. grated orange peel
2-1/2 cups ground almonds

Preheat the oven to 350° F.
First prepare the rum syrup: Combine sugar, grated orange peel, and water in a saucepan. Bring to a boil and boil until clear. Remove from heat and stir in 1/4 cup rum. Let cool.

Beat the egg whites until foamy; add the salt and cream of tartar and beat until soft peaks form. Gradually add 1/2 cup of the sugar, eating until the meringue stands in peaks; set aside.

With the same beater, beat the egg yolks until pale yellow and gradually beat in the remaining 1/2 cup sugar, beating until thick and lemon colored. Beat in the extract. Mix the crumbs with the baking powder and grated peel and beat into the yolks. Mix in half the nuts. Fold in the egg white meringue and remaining nuts.
Turn into a buttered, floured 9 by 13-inch baking pan. Bake in the oven for 30 minutes, or until the top springs back when touched. Let cool 5 minutes. While hot, pour over the cool syrup. Let cool and cut into diamonds.
Makes 3 dozen