Almond Cheeseballs

1. 1

   Combine almonds and crushed crackers on waxed paper; set aside.

2. 2

   In bowl, toss cheeses, flour, cayenne, pepper and salt.

3. 3

   In a separate bowl, beat egg whites until stiff peaks form; fold into cheese mixture.

4. 4

   Scooping out 1 tbsp (15 mL) at a time, form into balls.

5. 5

   Roll each ball in nut mixture to coat.

6. 6

   Cover and refrigerate for 1 hour or up to 24 hours.

7. 7

   In skillet, heat oil over medium-high heat for 5 minutes.

8. 8

   Cook balls in batches for 2 to 3 minutes or until golden, turning often.

9. 9

   Remove with slotted spoon; let drain on paper towels.

10. 10

    (Cheeseballs can be cooled, covered and refrigerated for up to 4 hours; heat in 400 F (220 C) oven for 8 to 10 minutes or until heated through).

No additional tips available.