Friday, 6 April 2007

Cinnamon balls

Angel and I both love these sweet, spicy balls traditionally served by Anglo-Jewish families at Passover ... not quite a cake, not quite a biscuit (or cookie) ... but whatever they are, we like them!

2 egg whites
4 oz / 125g (half cup) caster (superfine) sugar
8 oz / 225g (2 cups) ground almonds
1 level tbsp cinnamon
icing (confectioners') sugar for coating

Beat the whites until they form stiff peaks.
Stir in remaining ingredients, mixing until even in colour.
Form into balls with wetted hands.
Bake on a greased tray at Gas Mk.3 (325 deg F / 160 deg C) for 20 minutes, or until just firm to the touch.
Roll in icing sugar while warm and then again when cold.

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