Evelyn Rose

Auntie Annie’s Cinnamon Balls

Preparation info
  • Makes about

    22

    balls
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

Soft and moist inside, crisp on the outside, these delicious little spheres of ground almonds and cinnamon have become a Passover favourite in Anglo-Jewish families. They’re simple and fun for kids to make, if you lend a hand with beating the egg whites.

Ingredients

  • 2 large egg whites
  • 125 g (4 oz) sugar
  • 225

Method

Preheat the oven to 160°C (325°F/Gas 3). Lightly grease 2 baking trays.

In a bowl, beat the egg whites until they form stiff peaks. Stir in the remaining ingredients, mixing until even in colour.

With wetted hands, form into 4 cm (1½ in) balls. The mixture should be the