Cinnamon Almonds – a delicious recipe with almonds, egg whites, cold water, powdered sugar, cornstarch, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 250 degrees.
2
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).
3
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.
4
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.
719
kcal
Calories
18
g
Fat
144
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 whole almonds with skin on, 2 egg whites, 2 tablespoons cold water, 2 cups powdered sugar, and more.
Yes, Cinnamon Almonds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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