| 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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