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Cinnamon balls

Cinnamon balls on a plate

Cinnamon balls

Name: Cinnamon balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes approx 20
Ingredients: 2 egg whites; 225g ground almonds; 125g golden caster sugar; 1½ tsp ground cinnamon; ½ tsp vanilla bean paste; icing sugar for dusting

Chelsie Collins

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Makes approx 20

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.9 ratingsRate

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Bake these squidgy, cinnamon-flavoured balls to mark the Jewish holiday of Passover, or simply enjoy with an afternoon cuppa

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 egg whites
225g ground almonds
125g golden caster sugar
1½ tsp ground cinnamon
½ tsp vanilla bean paste
icing sugar

for dusting

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Nutrition: Per serving

kcal100
fat6g
saturates1g
carbs7g
sugars7g
fibre0.1g
protein3g
salt0.04g

Method

step 1

Heat the oven to 160C/140C fan/gas 3 and line a large baking sheet with baking parchment. Whisk the egg whites to stiff peaks in a medium bowl. Mix in all the remaining ingredients, except the icing sugar, and a pinch of salt using a spatula until fully combined.
step 2

Roll the mixture into bite-sized balls using dampened hands so the mixture doesn’t stick. Arrange on the prepared baking sheet, leaving space between each one. (They won’t spread too much, but it’s worth spacing them out.)
step 3

Bake for 20-30 mins, or until the balls start to brown a little. Keep a close eye on them and check halfway through baking. Dust with icing sugar while still warm, then leave to cool before serving. Will keep in an airtight container for up to a week.

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A star rating of 4.5 out of 5.9 ratings

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