Cinnamon Balls
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Author Notes: A favourite at Elevenses and Tea during Passover in Britain, this is our family's recipe. We sometimes substitute 2 ounces (50 g) of unsweetened cocoa for same quantity of ground almonds and omit the lemon rind. Though we do not, I see no reason why the dough couldn't be rolled-out using confectioners (icing) sugar to prevent sticking before being cut into shapes and baked. - olinsloan
Update 4 Dec 2011: For those who prefer a sweeter biscuit, roll-out the dough into Cinnamon Sticks about 1/2 inch wide and 2 inches long. Ice with a boiled icing (aka Italian Meringue) after baking (use food52 recipe search to find my recipe). - olinsloan - olinsloan
Food52 Review: These addictive delights make a splendid teatime snack. Their small size makes them perfect to pop in your mouth; just try not to eat too many! They are soft and light with a slight crunch, and the flavors of cinnamon, lemon, and almond marry so well together. The powdered sugar coating adds a bit of welcome decadence to these treats. A note on the size: when I rolled them to 1/2 inch before baking, I ended up with 3 dozen balls. Clearly, I take no issue with that -- these are delicious. I can't wait to try the chocolate version! - forester_lady - documentngdinnr
Makes 24
- 2 egg whites
- Rind of 1 lemon, grated
- 4 ounces (100 g) superfine (caster) sugar
- 8 ounces (200 g) ground almonds
- 1 tablespoon cinnamon
- Confectioners (icing) sugar
- Preheat oven to 325F (170C).
- Beat egg whites until stiff and fold in the remaining ingredients except the confectioners (icing) sugar.
- Form into 24 balls about 0.5" in diameter with wet hands and place on parchment lined baking sheets.
- Bake for 20-25 minutes, until firm, roll in confectioners (icing) sugar whilst still warm and again when cold.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Tags: almond, biscuits, cookies, gluten-free, passover, passover
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almost 2 years ago olinsloan
Try making the version with cocoa as Cinnamon Sticks by rolling the dough into lengths about 1 1/2" long and about 1/4" thick. As with Cinnamon Balls, bake for 20-25 minutes, until firm, roll in confectioners (icing) sugar whilst still warm and again when cold.
almost 2 years ago Sunflower70
I will! Thanks. I am so excited to be baking (for me) again.
almost 2 years ago Sunflower70
These are wonderful! Just made them with my son. We made our own caster sugar and ground almonds. My 3 year old who doesn't like sweets LOVES these! We made them a little bigger than 1/2 inch and reduced the baking time by 5 minutes after the first batch came out a little over done. Making the cookies just under an inch and cooking a bit less made a wonderful cookie! Can't wait to try the option with cocoa!
This was my first real attempt in scratch baking gluten free. Thanks for a simple recipe that came out wonderfully!
almost 2 years ago olinsloan
Be warned, they're addictive....
almost 2 years ago Couldn't Be Parve
These look delicious! I can't wait to try them