RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Cinnamon Balls - pareve
From "Jewish Cookery," by Florence Greenberg White of 1 large egg 4 oz. ground almonds 2 tsp cinnamon 2 oz. caster sugar [superfine] icing sugar [powdered] Beat the egg white to a stiff froth; add caster sugar, cinnamon and ground almonds and mix thoroughly. Roll into small balls and bake on a greased tin in a slow oven (350 F, Regulo No. 3) for 18 minutes. Remove from the tin and, when cold, roll in icing sugar. NOTE: I recommend adding a few pinches salt; taste is "flat" otherwise. I also think this lends itself well to using parchment paper instead of greasing the baking sheet. Ruth
