Inspired by Foodista’s recent newsletter about Passover cookery, I decided that, as promised, now was a suitable time to try Florence Greenberg’s cinnamon balls. I’ve never had cinnamon balls before, but love all the ingredients and was optimistic about the outcome.
Ground almonds 6oz
Castor sugar ½lb
Cinnamon 1 tablespoon
Whites of 3 eggs
Beat egg whites to a stiff froth, add sugar, cinnamon, and ground almonds, and mix thoroughly. Roll into balls and bake on a greased tin in a slow oven (350 degrees, Regulo No [gas mark] 3) til set 25 – 30 minutes. Remove from the tin and roll in icing sugar.
I decided to make just 1/3 of the recipe. I used a large egg however, so ended up adding more (may ½oz of each) ground almonds and sugar in an attempt to turn the mixture into something which could be rolled into balls. The mixture was still really too wet for this and I ended up just plonking teaspoons of it on to a baking tray. I suspected they’d spread a lot during baking and put them about 4cm apart. The quantity made 12.
As you can see, I ended up with chewy macaroon-like biscuits with a lot of cinnamon in them. Interestingly, not only are they the colour of brown bread, they also taste a bit like brown bread. They’re not particularly sweet either.
Anyway, they’re quite nice, but not quite right. If any reader has any advice about what proportions of almonds/egg white/sugar to use to make actual ball-shaped cinnamon balls, please do let me know in the comments! As I mentioned in the butter cakes post, we’ve had a fair few people find the blog by searching for this recipe by this author, so I assume someone has some good memories of it! Maybe someone in your family started with this recipe but then changed it a bit? Come on, spill!
Balls’d up by Elly