Posted by sherry on November 13, 2000 at 12:46:02:
In Reply to: cinnamon glazed almonds posted by Jackie on November 13, 2000 at 10:10:29:
: I am looking for a receipe for the cinnamon glazed nuts
: that are beginning to sell in the malls for christmas.
: Thanks
Presidential Cinnamon-Glazed Almonds
An inaugural favorite adapted for home kitchens
1/3 cup butter
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
4 teaspoons cinnamon
Preheat oven to 325 degrees F. Place butter on 15 1/2- by 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes.
Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto jellyroll pan; toss with butter.
Bake about 40 minutes, tossing very 10 minutes , until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in air-tight container up to 2 weeks.
Makes 3 cups
Cinnamon Glazed Almonds
1/3 cup butter
2 egg whites, at room temperature
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
4 teaspoons cinnamon
Preheat oven to 325 degrees F. Place butter on 15 1/2- by 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing very 10 minutes , until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in air-tight container up to 2 weeks.
Makes 3 cups
Glazed Almonds
Ingredients
4 cups blanched almonds
2 egg white (slightly beaten)
2 tbs. butter or margarine
Salt
1/2 cup Parmesan cheese
Preparation and Cooking
Preheat oven at 375° Fahrenheit. In a bowl blend the egg whites and butter or margarine; stir in nuts. In a shallow pan spread the nuts and sprinkle with salt and Parmesan. Bake for 15 to 20 minutes or until glazed, stirring often. Be careful not to burn the nuts.
Note:
Can be prepared few days in advance and kept in a sealed container
Almond Crisps With Amaretto-glazed Almonds
--------------------------------------------------------------------------------
Categories: Cookies
Yield: 30 servings
-----------GLAZED ALMONDS---------------
1 1/2 ts Unsalted butter
3/4 c Slivered almonds
1 1/2 tb Amaretto liquor
---------------DOUGH--------------------
1 c Flour, all-purpose
1 pn Salt
1/2 c Unsalted butter; room temp.
1/2 c Sugar
1 sm Egg; room temperature
2 ts Amaretto liquor
Sugar
Powdered sugar, optional
For almonds: Melt butter in heavy small skillet over medium heat. Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes. Cool on paper towels.
For dough: Preheat oven to 350-degrees. Lightly grease 2 large baking sheets. Sift 1 cup flour with salt into small bowl. Using electric mixer, cream butter with 1/2 cup sugar in large bowl until light and fluffy. Blend in egg and amaretto. Add flour and mix until dough binds. (Dough will be sticky.)
Divide dough into 30 pieces. Roll each between palms into balls, dusting hands with flour if necessary. Set on baking sheets, spacing 2 inches apart.
Fill small bowl with water. Mound sugar on plate. Dip bottom of 2-1/2" round glass into water and then into sugar. Press glass down onto 1 dough ball, flattening into 2-1/2- to 3-inch round. Repeat with remaining dough. Sprinkle rounds lightly with sugar.
Gently press several glazed almond slivers into each round in flower pattern. Bake until edges of cookies are golden brown, 8 to 10 minutes. Cool on rack. Just before serving, dust cookies with powdered sugar if desired.
Source: Bon Appetit magazine, date unknown. Typed just for you by Karen Mintzias
-----