Almond Cheeseballs

Directions

1. 1
   Combine almonds and crushed crackers on waxed paper; set aside.
2. 2
   In bowl, toss cheeses, flour, cayenne, pepper and salt.
3. 3
   In a separate bowl, beat egg whites until stiff peaks form; fold into cheese mixture.
4. 4
   Scooping out 1 tbsp (15 mL) at a time, form into balls.
5. 5
   Roll each ball in nut mixture to coat.
6. 6
   Cover and refrigerate for 1 hour or up to 24 hours.
7. 7
   In skillet, heat oil over medium-high heat for 5 minutes.
8. 8
   Cook balls in batches for 2 to 3 minutes or until golden, turning often.
9. 9
   Remove with slotted spoon; let drain on paper towels.
10. 10
    (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).