Passover seders are all about over indulding. By the time you get to dessert, you may prefer to keep things a bit lighter. We love these non-dairy cinnamon balls as a small, sweet treat at the end of the big meal. But they're also perfect paired with a cup of tea any afternoon.
While they're called cinnamon balls, the main ingredient is actually ground almonds. You could also substitute hazelnuts -- or have a mixture of the two.
This recipe will yield about three dozen cinnamon balls, which you'll have no trouble finishing off over the eight days of Passover.
16 ounces ground almonds
8 ounces superfine sugar
2 tablespoons cinnamon
4 egg whites (preferably at room temperature)
Oil, for greasing the baking sheet
Confectioners' sugar, for coating cooked balls (optional)
Preheat the oven to 350 degrees.
Grease a large baking sheet with oil.
Mix together ground almonds and sugar. Add in the cinnamon.
Separate the eggs (which will stiffen better if they're brought to room temperature first) and whisk (using a hand whisk or an electric mixer) until they stiffen (the whites should form stiff peaks and you should be able to turn the bowl upside down without anything falling out).
Gradually fold the whites into the almond mixture -- add the whites slowly using enough to make a firm mixture.
Roll small spoonfuls of the mixture into balls. It may help if you wet your hands with cold water after every few rolls.
Place the balls on the baking sheet and cook for 20 minutes.The balls should be slightly soft to touch -- overcooking will make them hard.
Let cool completely.
If desired, pour 3-4 tablespoons of confectioners sugar into a bowl. Roll cinnamon balls in confectioners' sugar or sprinkle sugar on top.