Descripton
A kosher version of the Cinnamon Balls recipe.
Serves | Makes about 22 balls |
Ingredients
2 large eggs
125 g (4 oz) sugar
225g (8 oz) ground almonds
1 tablespoon ground cinnamon
For the coating, a small bowl of icing sugar
Instructions
Preheat oven to 160. Lightly grease a baking tray.
In a bowl, beat the egg whites until stiff peaks. Stir in remaining ingredients, mixing until even in colour.
With wetted hands, form into 4 cm balls. The mixture should be consistency of soft paste (if too soft add a little more cinnamon).
Arrange the balls at least 1 cm apart on the prepared baking trays and bake for about 20 mins or until just firm to the touch.
Remove from trays and roll in icing sugar while still warm and then again when cool.
This recipe is courtesy of Alex Rutstein.
