Tasty Treats

It is out of the Great Big Cookie Book by Hilaire Walden

Almond Cinnamon Balls

1 ½ C ground almonds*

1/3 c sugar

1 T ground cinnamon

2 egg whites

confectioner’s sugar for dredging.

Preheat oven to 350 degrees

Mix ground almonds, sugar and cinnamon. In a separate bowl, beat egg whites until slightly stiff. Fold egg whites into almond mixture – batter will be very thick.

Wet your hands with cold water and roll small spoonfuls into balls. Place on baking stone or greased cookie sheet. (You can put them pretty close together. I baked them all on one med size pizza stone in one shot).

Bake for 15 minutes, so they remain slightly soft inside. Use metal spatula to remove to cooling rack. Cool

Dredge in sifted confectioner’s sugar. They harden quickly, so store in a tightly sealed container or freeze. Enjoy!

Yield – about 15 cookies.

* You can grind your own almonds or buy it freshly ground at WinCo in the bulk section or Fred Meyer in the natural food section or a natural food store. Not cheap, but almonds are a great source of protein, antioxidants, and good fats (in moderation). Use it instead of peanut butter. You might even be able to substitute freshly ground peanuts (sorry – no Jiffy).