Recipe - Cinnamon Almonds

1 pack Whole almonds with skin on
2 Egg whites
2 tablespoon Cold water
2 cup Powdered sugar
One half cup Cornstarch
One half cup 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 cinnamonsugar 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 One half 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