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 with the cinnamon-sugar mixture. An easy way to do this is to place the sifted cinnamon mixture into a small paper bag and drop in the almonds, a few at at time, hold bag closed and remove from bag with a slotted 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 1/2 to 3 hours, taste for doneness but do not let them get too brown.
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