Bake these squidgy, cinnamon-flavoured balls to mark the Jewish holiday of Passover, or simply enjoy with an afternoon cuppa
Prep:15 mins
Makes approx 20
2 egg whites225g ground almonds125g golden caster sugar1½ tsp ground cinnamon½ tsp vanilla bean pasteicing sugar, for dusting
STEP 1Heat 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 2Roll 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 3Bake 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.
