Ingredients
The following ingredients have 6 Servings
- 1 ½ cups raw almonds
- 1 egg white
- 1/8 teaspoon salt
- ½ cup sugar
- ½ tablespoon coffee-flavored liquor
- ½ tablespoon espresso powder
- ½ tablespoon unsweetened cocoa powder
- ½ teaspoon vanilla
Instruction
- Preheat oven to 350° F. Spread raw almonds on parchment lined cookie sheet. Toast in oven until fragrant and browned, about 10 minutes, but be sure to keep an eye on them so they don’t burn. When almonds are toasted, remove them from the oven and turn the oven down to 250° F.
- Using a hand held mixer or a stand mixer, whisk egg whites and salt until frothy. Pour in sugar, coffee liquor, espresso powder, and cocoa powder. Whisk until thick and foamy.
- Fold toasted nuts into the sugar mixture. Spread mixture onto the parchment lined cookie sheet. Bake in the 250° F oven, stirring every 10 minutes, for 50 minutes, or until nuts are dried and crispy. Let cool on the baking sheet for 10 minutes.
