I’ve worked my way through almost all of Beulah’s recipes, but still have a large file of her clippings from newspapers and magazines. Sifting through them, this recipe for cinnamon balls caught my eye. I’ve made them a few times, and they are both simple and delicious.
Crisp on the outside with a soft, chewy centre, they are like fresh amaretti biscuits but with the added warmth of cinnamon. They also keep beautifully – if you can exercise the restraint.
Cinnamon balls
(makes 20)
- 2 egg whites
- 1 cup (200g) caster sugar
- 2 cups (225g) ground almonds
- 1Tb cinnamon
- icing sugar, for dusting
- Preheat oven to 160°C (320°F).
- Beat the egg whites until stiff.
- In a separate bowl, mix together the sugar, ground almonds and cinnamon.
- Fold the dry mixture into the egg whites.
- Line two baking trays with greaseproof paper.
- With dampened hands, roll walnut-sized balls of the mixture and arrange on the trays.
- Bake for about 20 minutes, until the biscuits are firm on the outside, and light brown on the bottom.
- Cool before dusting with icing sugar.
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