God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.
John Hooper
Cinnamon Balls
0
(0)
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
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!