Pesach: My Mother’s Cinnamon Balls

Source: Henry Magrill

Yield: 24 balls

klpcinnamonballs

Ingredients

2 egg whites, whipped stiff
4oz caster sugar
8 oz ground almonds
1 tbsp cinnamon

 

Method

Preheat oven to 200c. (180c fan assisted.)

Beat whites still very stiff. Beat in 2oz caster sugar. Fold in rest of the sugar, almonds and cinnamon. (At this point will be very heavy.)

Roll into small balls (using wet hands.)

Place on greased baking tin. Bake 10-15 minutes.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s