1-1/2 cup whole blanched almonds, lightly toasted
1 egg white, slightly beaten
3/4 cup sifted powdered sugar
1-1/2 teaspoon grated orange rind
dash of ground nutmeg
Combine almonds and egg white; set aside. Combine remaining ingredients. Drain almonds, and stir into sugar mixture until well coated. Spread onto a greased baking sheet. Bake at 250 degrees for 20 to 30 minutes or until coating is dry and almonds are crisp; stir almonds occasionally.
Yield: 1-1/2 cups.
Store in airtight Christmas tins for holiday giving.