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