Name: Cinnamon Balls
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

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

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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