1 c. blanched almonds
1 tsp. cinnamon
1/2 tsp. nutmeg
2 egg whites
Peel of 1 lg. navel orange
2 tbsp. potato starch
1/2 c. sugar

Blanche almonds in microwave (approximately 5 minutes on HIGH). Preheat oven to 350 degrees. Cover a cookie sheet with greased aluminum foil. Remove peel from orange with sharp knife or zester. Try not to include any white pith because it is bitter. Beat egg whites until stiff and set aside. Insert metal blade. Place the peel, potato starch and sugar in a work bowl and process for 30 seconds. Add almonds and spices. Process until well blended and almonds look like bread crumbs (not too fine), about 3 minutes. Remove mixture to a large bowl and fold in egg whites. Form into walnut-sized balls handling lightly or use melon scoop. Place balls on cookie sheet about 3 inches apart; they will spread out when baking. Bake at 350 degrees for 5 minutes. Turn oven to 400 degrees and continue baking until cookies are lightly brown (about 10 to 12 minutes). Cool before removing from cookie sheet to prevent crumbling. (Conventional: In step 4, grate orange peel. Grind almonds in blender or nut grinder (not too fine; should look like bread crumbs). Makes about 2 dozen.