Ingrients & Directions
3 c Sliced almonds
1 1/2 c Powdered sugar
1 ts Orange zest
1 ts Cinnamon
5 Egg whites
Preheat oven to 400 degrees. Toast almonds under broiler for 2 to 3
minutes, shaking constantly. Allow to cool. Place in food processor
and chop until powder. Add sugar, orange zest and cinnamon to a
mixing bowl and stir in almond powder. In a separate bowl, whip eggs
whites to firm peaks. Fold into almond mixture. Grease a 12-slot
muffin pan and fill each cup. Bake 12 to 15 minutes, until a
toothpick exits cleanly. Allow to cool before serving. This recipe
yields 12 cupcakes.
Yields
12 servings