| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 22 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 4 | oz | (125 g / 1/2 cup) caster (superfine) sugar |
| 8 | oz | (225 g / 2 cups) ground almonds |
| 1 | tb | (level) cinnamon |
| 1 | sm | Bowl of icing (confectioners') sugar |
INSTRUCTIONS
FOR COATING THE BISCUITS FROM: The New Complete International Jewish Cookbook by Evelyn Rose 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 until they form stiff peaks. Stir in all the remaining ingredients, mixing until even in colour. Form into balls with wetted. Bake on a greased tray at Gas No. 3 (325F / 160C) for 20 minutes, or until just firm to the touch. Roll in icing sugar while warm and then again when cold. VARIATION: Fold in 2 oz (50 g / 1/2 cup) finely chopped walnuts before forming the balls. Posted to JEWISH-FOOD digest V96 #092 From: cbmcam <cbmcam@cyberramp.net> Date: Mon, 02 Dec 1996 18:26:48 -0600
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