Instructions

Preheat the oven to 350ºF. Spread out the almonds in a single layer on several baking sheets. Toast in the preheated oven for 5 to 10 minutes. Remove from the oven and let cool.

Line clean, cool baking sheets with silicone baking mats or parchment paper.

In a stand mixer fitted with the paddle attachment, beat the egg whites and the confectioners’ sugar together until thick. Add food coloring if desired.

Dip the almonds in the sugar mixture, removing with a fork and letting the excess drip off. Transfer to the lined baking sheets and allow to cool completely. (This can take awhile – I would let them sit for 12-24 hours.)