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Receta Cinnamon Balls

Name: Cinnamon Balls
Ingredients: 2 x Egg whites; 4 ounce (125 g / 1/2 c.) caster (superfine) sugar; 8 ounce (225 g / 2 c.) grnd almonds; 1 Tbsp. (level) cinnamon; 1 sm Bowl of icing (confectioners') sugar

de Global Cookbook

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Raciónes: 12

Ingredientes

2 x Egg whites
4 ounce (125 g / 1/2 c.) caster (superfine) sugar
8 ounce (225 g / 2 c.) grnd almonds
1 Tbsp. (level) cinnamon
1 sm Bowl of icing (confectioners') sugar

Direcciones

Keeps 1 week at room temperature in an airtight container. Freeze 3 months.
This must be the definitive recipe for this famous Anglo-Jewish biscuit - the inside will stay soft and moist, provided the balls are not overbaked.
Beat the whites till they form stiff peaks. Stir in all the remaining ingredients, mixing till even in colour. Form into balls with wetted. Bake on a greased tray at Gas No. 3 (325F / 160C) for 20 min, or possibly till just hard to the touch. Roll in icing sugar while hot and then again when cool.
VARIATION: Mix in 2 ounce (50 g / 1/2 c.) finely minced walnuts before forming the balls.