Cinnamonoatmealwithsliveredalmonds Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

Steps:

• Add oatmeal to 1/2 cup water in a bowl and cook in the microwave for 2 minutes.
• Mix in cottage cheese and cook again for 10 seconds to heat cottage cheese.
• Sprinkle on cinnamon and add slivered almonds on top of oatmeal.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread the almonds on a baking sheet and bake on the lower rack until toasted and lightly browned on the inside, 15 to 18 minutes. Let cool completely, then pulse in a food processor until very finely ground (do not grind to a paste). Add the all-purpose flour, rice flour, 1 teaspoon cinnamon and the salt. Pulse until combined.
• Line 2 baking sheets with parchment paper. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture. Turn out the dough onto a large sheet of plastic wrap, flatten into a rectangle and wrap. Refrigerate until firm, about 1 hour.
• Roll out the dough between 2 sheets of plastic wrap into an 8-by-9-inch rectangle (about 1/3 inch thick). If the dough starts to crack around the edges, pinch it back together with your fingers. Peel off the plastic wrap. With a short side facing you, slice the dough lengthwise into eight 1-inch-wide strips, then slice the strips crosswise into 1 1/2-inch rectangles (48 total; if the dough becomes too soft, refrigerate 15 minutes). Arrange the rectangles 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are set around the edges, 16 to 20 minutes. Let cool 5 minutes on the pans.
• Meanwhile, whisk the remaining 1 cup confectioners' sugar and 1 teaspoon cinnamon in a shallow bowl. Gently toss the warm cookies in the sugar mixture to coat, then transfer to racks to cool completely. Toss the cooled cookies in the sugar mixture again.

Steps:

• Sift together flour and spices.
• Add brown sugar.
• Cut in butter till mixture is crumbly.
• Blend in egg yolk.
• Put 1/4 inch thick on 15x13 ungreased cookie sheet.
• Brush top with beaten egg white. Sprinkle on top with nuts.
• Cut into diamond shapes.
• Bake in moderate oven (350°F) for 20 25 minutes or until crisp around edges.