Rustle up these simple almond cookies. Well-liked for Passover, they're dairy and gluten free. You may also add a bit cinnamon to show them into cinnamon balls, in case you like

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:20 minutes
  • plus cooling
• Simple
• Makes 20-25

• Freezable
• Gluten-free
• Vegetarian

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Components

• 225g floor almonds
• 120g caster sugar
• 2 egg whites
• 20 blanched almonds (non-obligatory)

For cinnamon balls

• 1 tbsp floor cinnamon
• 4 tbsp icing sugar

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Technique

• STEP 1

  Warmth the oven to 180C/160C fan/gasoline 4. Line a big baking sheet with baking parchment. Put the bottom almonds and sugar in a big mixing bowl and blend to mix.

• STEP 2

  In a separate bowl, beat the egg whites till foamy, then add to the almond and sugar combination. Stir nicely – it should type a barely sticky combination however ought to maintain its form.

• STEP 3

  Moist your fingers flippantly and roll a heaped teaspoon of the combination right into a ball between your palms – it ought to be about 4cm in diameter. Placed on the tray and flatten barely with moist fingers to a thick disc, leaving a minimum of 3cm between every biscuit. Press a blanched almond into each, in case you like.

• STEP 4

  Bake for 18-20 minutes till simply beginning to flip golden across the edges, then take away from the oven and depart to chill on a wire rack. You need them to have a chewy, tender centre and the darker they get the tougher the center will probably be.

• STEP 5

  To make cinnamon balls, add the cinnamon to the almonds and sugar earlier than you add the egg white. When shaping, depart them as balls. Bake for 18-20 minutes – you need them to remain tender within the centre. Whereas they’re nonetheless heat, put them gently in a bowl of icing sugar and switch to coat. Go away till fully cooled.