and cream of tartar until soft peaks form(tips curl). Gradually add powdered sugar, beating until stiff peaks form(tips stand straight). Fold in ground almonds. Set aside. On a lightly floured surface, roll the dough to 0 cm thickness. Cut into 8 cm circles. Place about 1 rounded teaspoon of the almond filling in center of each. Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed. Place 5 cm apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to dozen minutes. Remove; cool on wire rack.