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.

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