| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers | 999 | Servings | |
INGREDIENTS
| 1 | pk | Whole almonds with skin on |
| 2 | Egg whites | |
| 2 | tb | Cold water |
| 2 | c | Powdered sugar |
| 1/2 | c | Cornstarch |
| 1/2 | c | Cinnamon |
| Dash of salt |
INSTRUCTIONS
Preheat oven to 250 degrees. Beat egg whites and cold water to a slight froth. Add almonds to egg whites and soak to coat well, about 15 minutes. Drain almonds in a colander (but don't let them dry out, they should be damp). Sift together the powdered sugar, cornstarch, cinnamon and salt, three times. Coat the almonds iwth the cinnamon-sugar mixture. An easy way to do this is to place the sifted cinnamon mixture into a small paper bag and drop inthe almonds, a few at at ime, hold bag closed and remove from bag with a slottted spoon, place on cookie sheet, continuing until all almonds are coated. Place on an ungreased cookie sheet, in a single layer and bake for 2 1/2 to 3 hours, taste for doneness but do not let them get too brown. Assorted recipes from the Detroit News, entered by Diane Pahl File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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