Ingredients
-
1/2
-
1/3
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Almond Cheeseballs, I have posted the original recipe Personally, I double the amounts of almonds and crackers because I like to double coat the cheeseballs with the nut mixture After the first coat, I dip the balls in slightly whipped egg white and roll in nut mixture a second time , I have posted the original recipe Personally, I double the amounts of almonds and crackers because I like to double coat the cheeseballs with the nut mixture After the first coat, I dip the balls in slightly whipped egg white and roll in nut mixture a second time
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Almonds and Crushed Crackers on Waxed Paper; Set Aside. |
|
2
Done
|
in Bowl, Toss Cheeses, Flour, Cayenne, Pepper and Salt. |
|
3
Done
|
in a Separate Bowl, Beat Egg Whites Until Stiff Peaks Form; Fold Into Cheese Mixture. |
|
4
Done
|
Scooping Out 1 Tbsp (15 M L) at a Time, Form Into Balls. |
|
5
Done
|
Roll Each Ball in Nut Mixture to Coat. |
|
6
Done
|
Cover and Refrigerate For 1 Hour or Up to 24 Hours. |
|
7
Done
|
in Skillet, Heat Oil Over Medium-High Heat For 5 Minutes. |
|
8
Done
|
Cook Balls in Batches For 2 to 3 Minutes or Until Golden, Turning Often. |
|
9
Done
|
Remove With Slotted Spoon; Let Drain on Paper Towels. |
|
10
Done
|
(cheeseballs Can Be Cooled, Covered and Refrigerated For Up to 4 Hours; Heat in 400 F (220 C) Oven For 8 to 10 Minutes or Until Heated Through). |
