Title: Cinnamon Almonds
Categories: Appetizers
Yield: 999 Servings

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

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