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Cinnamon Balls

A Tasty Treat for the Jewish Festival of Passover

Apr 13, 2008 Frances Spiegel

Passover, a time of dietary restrictions for Jews, is the time when a Jewish cook is at his/her most creative. Cinnamon Balls are one of the most popular tasty treats.

Passover is the Jewish festival of freedom and is celebrated by Jews all over the world. Those living in Israel celebrate for seven days and those living outside of Israel celebrate for eight days. The festival starts on the 15th day of the Jewish month of Nisan (also spelled Nissan). This is a festival that celebrates the coming of spring and falls on the first full moon after the Spring Equinox, usually in April.

The first night is marked with a ritual meal and service called a Seder. During the festival Jews eat matzah, unleavened bread, (also spelled matzo) in place of bread because when the Jews fled Egypt they moved so quickly that their bread did not have time to rise.

All Jewish festivals have particular foods that are closely associated with them and Passover is a festival very firmly focused on food. Jews are instructed in the Talmud (the book of the Jewish faith that gives the traditional interpretations of Jewish laws) not to eat barley, rye, spelt, oats and wheat, known collectively as chametz, if they have been processed and allowed to rise. It sounds like purgatory but it does have its highlights like cinnamon balls, coconut macaroons, almond cake, hazelnut torte and many others.

Ground almonds or hazelnuts form the basis of many Passover treats. This recipe will make approximately 30.

Ingredients:

350g/12oz ground almonds or hazelnuts - some cooks like a mixture of both
150g/6oz caster sugar
30ml/2 tbsp ground cinnamon
4 eggs separated
Oil, for greasing the baking sheet
Icing sugar, for coating the cooked balls

Method:

The oven should be preheated to 180 degrees C/350 degrees F/Gas 4
Grease a large baking sheet with oil
Mix the hazelnuts (or almonds) with the sugar
Add the cinnamon
Separate the eggs and whisk the whites until they start to stiffen
Gradually fold the whites into the almonds - add the whites slowly using enough to make a firm mixture
Roll small spoonfuls of the mixture into balls - its helps if you wet your hands with cold water
Space the balls out on the greased baking sheet
Place in the centre of a hot oven and cook for approximately 15 minutes
The balls should be slightly soft to touch - don't overcook them because they will become tough
Remove the balls from the tray and place on a wire rack to cool
Sift a few tablespoons of icing sugar onto a flat surface
When the balls are cold cover them gently with the icing sugar

The cinnamon balls should be stored in an airtight container. They also freeze well. The left over egg yolks could be used to make Rout Cakes, another Passover favourite.

The copyright of the article Cinnamon Balls in Middle Eastern Cuisine is owned by Frances Spiegel. Permission to republish Cinnamon Balls in print or online must be granted by the author in writing.

Space the Cinnamon Balls on a greased baking sheet