assignmentPREPARATION
1
Preheat oven to 325°.
2
Beat egg whites with salt until frothy.
3
Gradually stir in sugar, beating into stiff peaks.
4
Gently fold in almonds, cinnamon and butter.
5
Pour into a 15 ½ X 10 ½” jelly roll pan.
6
Bake for 40 minutes, tossing every 10 minutes until almonds are crisp.
7
Serve warm or at room temperature.