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Add a photoServings: 12
Ingredients
- 2 x Egg whites
- 4 ounce (125 g / 1/2 c.) caster (superfine) sugar
- 8 ounce (225 g / 2 c.) grnd almonds
- 1 Tbsp. (level) cinnamon
- 1 sm Bowl of icing (confectioners') sugar
Directions
- Keeps 1 week at room temperature in an airtight container. Freeze 3 months.
- This must be the definitive recipe for this famous Anglo-Jewish biscuit - the inside will stay soft and moist, provided the balls are not overbaked.
- Beat the whites till they form stiff peaks. Stir in all the remaining ingredients, mixing till even in colour. Form into balls with wetted. Bake on a greased tray at Gas No. 3 (325F / 160C) for 20 min, or possibly till just hard to the touch. Roll in icing sugar while hot and then again when cool.
- VARIATION: Mix in 2 ounce (50 g / 1/2 c.) finely minced walnuts before forming the balls.
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