1 1/2 cups whole blanced 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 F 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.