Passover Cinnamon Cookies (roberta Krieger)
NOTE: The stiffness of the cookie dough depends on the amount of egg
white used. If you find the dough is too soft to roll into balls, add
a little more ground almonds.
Preheat the oven to 350 degrees. Grease a cookie sheet.
Put the ground almonds, cinnamon, and granulated sugar into a bowl,
and mix thoroughly. In another bowl, beat the egg whites until stiff,
then fold them into the dry ingredients.
Wet your hands, and shape the mixture into small balls the size of a
large walnut. Arrange on cookie sheet (you can put them quite close
together; they don't spread during baking) and bake for 25 minutes.
Put the powdered sugar in a shallow bowl, then roll the baked cookies
in the sugar until thickly coated. Set to cool on a rack.