I should admit, I don’t know much about Passover. There’s a murky memory from RE lessons at school about angels marking the houses of the firstborn and lots of half-remembered things about special food only ever eaten at this time of year. I didn’t bake these out of any sense of religious or spiritual or even seasonal appropriateness – just that Lisa mentioned them on Facebook and they sounded absolutely delicious, very straightforward and oh, I happened to have all the ingredients on hand.
I’ve tweaked the instructions slightly because I found the original a touch vague!
Cinnamon Passover Balls
Original recipe here. Made 20 for me, original recipe suggests 24.
- 115g caster sugar
- 1 1/4 tsp cinnamon
- 230g ground almonds
- 2 egg whites
- 2 tbsp icing sugar + ½ tsp cinnamon in a Ziplock bag
- Sieve the caster sugar, almonds and cinnamon together into a bowl.
- Beat the egg whites until they become stiff and then fold them into the dry ingredients a bit at a time.
- Leave the mixture to set for a few minutes, and then roll into about 20-24 balls.
- Place the balls on a lined/greased baking sheet and bake for 18-24 mins at 175C (fan oven).
- The balls will be soft when you get them out of the oven, but they will harden up!!
- To finish, place the still warm balls into the bag of sifted icing sugar and shake to coat them, then place on a wire rack to cool.