Cinnamon Almond Strips Recipes

CINNAMON TOASTED ALMONDS

Steps:

• In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

CINNAMON-ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

CINNAMON-ALMOND MELT-AWAYS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread the almonds on a baking sheet and bake on the lower rack until toasted and lightly browned on the inside, 15 to 18 minutes. Let cool completely, then pulse in a food processor until very finely ground (do not grind to a paste). Add the all-purpose flour, rice flour, 1 teaspoon cinnamon and the salt. Pulse until combined.
• Line 2 baking sheets with parchment paper. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture. Turn out the dough onto a large sheet of plastic wrap, flatten into a rectangle and wrap. Refrigerate until firm, about 1 hour.
• Roll out the dough between 2 sheets of plastic wrap into an 8-by-9-inch rectangle (about 1/3 inch thick). If the dough starts to crack around the edges, pinch it back together with your fingers. Peel off the plastic wrap. With a short side facing you, slice the dough lengthwise into eight 1-inch-wide strips, then slice the strips crosswise into 1 1/2-inch rectangles (48 total; if the dough becomes too soft, refrigerate 15 minutes). Arrange the rectangles 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are set around the edges, 16 to 20 minutes. Let cool 5 minutes on the pans.
• Meanwhile, whisk the remaining 1 cup confectioners' sugar and 1 teaspoon cinnamon in a shallow bowl. Gently toss the warm cookies in the sugar mixture to coat, then transfer to racks to cool completely. Toss the cooled cookies in the sugar mixture again.

SUGARED CINNAMON ALMONDS

Steps:

• Preheat oven to 300 degrees.
• Line a baking sheet with foil and lightly spray with vegetable oil.
• In a large bowl combine sugar and cinnamon.
• In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
• Add almonds to egg mixture and toss to coat.
• Then pour almonds into cinnamon sugar mixture and toss to coat.
• Spread sugar coated almonds on lined baking sheet.
• Bake 25 minutes; stir after 10 minutes.
• Let cool and remove from pan with slotted spoon.

CINNAMON GLAZED ALMONDS

Steps:

• Preheat oven to 325 degrees.
• Place butter in a 13" X 9" 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 pan; toss with butter.
• Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature.
• Store cooled almonds in airtight container up to 2 weeks.

CINNAMON ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

CINNAMON SUGAR ALMONDS

Steps:

• Combine all ingredients in a saucepan over medium heat, and stir constantly until the water has evaporated and the nuts are covered in a totally dry coating, roughly 15 minutes. Transfer almonds to a plate lined with wax paper and allow to cool.

CRISPY ALMOND STRIPS

Steps:

• In a large bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide dough in half; shape each half into a ball and flatten. Wrap tightly and freeze for 20 minutes. , Sprinkle 1/3 cup sugar on a lightly floured surface; roll each portion of dough into a 12-in. square. Combine the almonds, cinnamon and remaining sugar; sprinkle over dough. Using a rolling pin, press nut mixture into dough. Cut into 1-in. strips; cut each strip widthwise into thirds., Place 1 in. apart on greased baking sheets. Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool.