Cinnamon Balls

I came across this recipe in an old cook book and thought it was worth a try as I’d just found a packet of ground almonds. These Cinnamon Balls work really well as nibbles: I’m definitely going to make them again at Christmas, and they’d be perfect for a dinner party or on a table at a buffet.

Ingredients:
175g ground almonds
75g caster sugar
1 tbsp ground cinnamon
2 egg whites
Oil for greasing
Icing sugar for dredging

Method:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit / Gas 4). Oil a large baking sheet or line with baking parchment.

Mix together the ground almonds, sugar and cinnamon. Whisk the egg whites until they begin to stiffen and fold enough of them 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 them on the prepared baking sheet.

Bake for around 15 minutes, so they remain slightly soft inside – too much cooking will make them hard and tough. Remove them from the baking sheet and leave to cool.

Sift a few tablespoons of icing sugar into a bowl. When the cinnamon balls are cold slide them into the bowl. Shake them gently so that the balls are completely covered in icing sugar. Store them in an airtight container or in the freezer for use when required.

This recipe only produces 12 balls (although the original recipe says 15), and could have done with being more cinnamony. Next time I’ll add more cinnamon and double or triple the quantities if they’re going to be used for a specific occasion.