Cinnamon almonds

Yield: 999 Servings

Measure Ingredient
1 pack Whole almonds with skin on
2 \N Egg whites
2 tablespoons Cold water
2 cups Powdered sugar
½ cup Cornstarch
½ cup Cinnamon
\N \N Dash of salt

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 2½ 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

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