The Jewish Chronicle
Moroccan cinnamon cookies
Makes: 50-60 Preparation: 15 minutes Cooking: 13 - 14 minutes
4 egg whites
Pinch of salt
270g caster sugar
1 level tbsp baking powder (if you want round cookies, use a level tsp instead)
3 tbsp ground cinnamon 1/3rd tsp ground cloves
½ tsp ground ginger 500g ground almonds 500g icing sugar
Preheat oven to 170°c fan and line 2 oven trays with baking parchment.
Whisk the egg whites and salt to stiff peak, then gradually add the sugar. Whisking back to a mediumstiff peak after each addition.
Using a spatula, gently fold the baking powder and spices.
Then fold in the ground almonds and mix gently with a spoon.
Place the icing sugar in a bowl.
Shape the mixture into small balls, then roll them gently in the icing sugar and place them, spaced apart on the lined baking trays.
Bake for 13-14 min. No more!
Cool on a wire rack.