oven to 180C / 350F / Gas 4. Grease a large baking sheet with oil. Mix
together the ground almonds, sugar and cinnamon. Whisk the egg whites
until they begin to stiffen and fold enough into the almonds to make a
fairly firm mixture. Wet your hands with cold water and roll small
spoonfuls of the mixture into balls. Place these at intervals on the
baking sheet. Bake for about 15 minutes in the centre of the oven. They
should be slightly soft inside - too much cooking will make them hard
and tough. Slide a palette knife under the balls to release them from
the baking sheet and leave to cool Sift a few tablespoons of icing sugar
on to a plate and when the cinnamon balls are cold slide them on to the
plate. Shake gently to completely cover the cinnamon balls in sugar and
store in an airtight container or in the freezer.
Ground almonds or hazelnuts form the basis
of most Passover cakes and biscuits. These balls should be soft inside,
with a very strong cinnamon flavor. They harden with keeping, so it is a
good idea to freeze some and only use them when required.