Almond Cinnamon Balls

Name: Almond Cinnamon Balls
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Protein (size M); 1 pinch Salt; 250 g Icing sugar; 1 package Bourbon vanilla sugar; 1 TABLESPOON Cinnamon; 350 g skinless ground almonds; 1 TABLESPOON Flour; 50 piece(s) Almonds with skin; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Protein (size M)
1 pinch Salt
250 g Icing sugar
1 package Bourbon vanilla sugar
1 TABLESPOON Cinnamon
350 g skinless ground almonds
1 TABLESPOON Flour
50 piece(s) Almonds with skin
baking paper

Directions

1
Beat the egg whites and a little salt with the whisk of the hand mixer until stiff. Gradually add icing sugar and vanilla sugar while stirring constantly. Set aside a cup of the meringue mixture (approx. 1/3 of the amount) covered.
2
Work under the remaining meringue cinnamon, ground almonds and flour. Form balls about the size of walnuts and place them on two baking trays lined with baking paper. Using a teaspoon, place a small blob of the meringue mixture set aside on each ball.
3
Cover with an almond. Let the cinnamon balls dry for about two hours at room temperature. Bake in the preheated oven (electric oven 150 ° C / gas: level 1) for 20 to 25 minutes. Results in 50 pieces.