"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 medium egg whites 1/4 tsp. table salt 1/4 tsp. ground cinnamon 1 c. sugar 1/2 c. almonds, blanched, finely ground
Preheat oven to 250°F. Coat baking sheets with cooking spray; flour them lightly and shake off excess. Beat egg whites, salt and cinnamon until soft peaks form. Continue to beat while gradually adding the sugar. Beat until stiff peaks form. Fold in almonds. Drop batter by tablespoonfuls onto baking sheets. Bake about 1 1/2 hours until firm and dry. Store in airtight containers.
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