Yule Go Nuts!

<i> Rosbottom is a cooking school director</i>

If you’re still in need of last-minute gifts for your friends, here’s a recipe to consider. Simply dip whole unblanched almonds in egg whites along with seasonings of sugar, coriander, cloves, cinnamon and orange zest. The nuts are spread on baking sheets, baked until crisp and then cooled. If you pack the nuts in pretty tins or jars and tie them up with ribbons, they make a splendid little present.

This recipe makes enough for six cups but it can easily be doubled or tripled. The nuts will keep well up to three weeks stored in an airtight container.


1 1/2 tablespoons unsalted butter


3/4 cup sugar

1 tablespoon ground coriander

3/4 teaspoon ground cloves

2 tablespoons ground cinnamon


3 egg whites

1 1/2 tablespoons grated orange zest

6 cups whole unblanched almonds

Line 2 rimmed baking sheets with foil and butter foil generously.


Combine sugar, coriander, cloves and cinnamon in bowl and stir to mix.

Place egg whites in mixing bowl and whisk until frothy. Add seasonings and mix again. Stir in orange zest. Add almonds and mix, stirring, until nuts are coated well.

Transfer nuts to baking sheets and spread evenly. Bake on center shelf at 275 degrees 40 minutes, stirring every 10 minutes. Remove and cool 1 hour. Store in airtight container. Nuts can be made 3 weeks ahead. Makes 6 cups.