3 cups sliced almonds
1 1/2 cups confectioners' sugar, divided
1 teaspoon orange zest
1 teaspoon cinnamon
5 egg whites
Heat oven to 400 degrees F.
Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool.
Place in food processor and chop until powder. Add 1 cup confectioners' sugar, orange zest and cinnamon to a mixing bowl and stir in almond powder.
In a separate bowl, whip eggs whites to firm peaks. Fold into almond mixture.
Grease a 12-cups muffin pan and fill each cup.
Bake 12 to 15 minutes, until a wooden pick comes out clean.
Allow to cool before serving.
Yield: 12 cupcakes