1. Preheat oven to moderate (350° F.).
2. Grease two eight-inch layer pans. Line the bottoms with waxed paper and grease the paper.
3. Beat the egg yolks until light. Gradually add the sugar and continue to beat until creamy. Beat in the lemon juice, peel, almond extract and cinnamon. Thoroughly fold in the almonds and crumbs.
4. Beat the egg whites and salt together until stiff but not dry. Fold into the batter until no egg white shows.
5. Pour the batter into the prepared pans and bake until the top is firm to the touch, or about forty minutes.
6. Invert the pans on a rack, cool and then remove the cakes. When thoroughly cool, remove the paper and layer the cakes together with lemon filling. Frost with any desired white icing and decorate with whole almonds.