Passover cinnamon balls

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Prep time:

Cook time:

Serves: 24

By RubySlippers



  • 1 bag icing sugar (to dust)

  • 115g caster sugar

  • 1 1/4 tsp cinnamon

  • 230g ground almonds

  • 2 egg whites


  1. Sieve all the dry ingredients together into a bowl.
  2. Beat the egg whites until they become stiff and then fold them into the dry ingredients a bit at a time.
  3. Leave the mixture to set for a few minutes, and then roll into about 24 balls.
  4. Place the balls on a lined/greased baking sheet and bake for 18-24 mins at 175C (fan oven).
  5. The balls will be soft when you get them out of the oven, but they will harden up!!
  6. To finish, place the still warm balls into a bag of sifted icing sugar to coat them, then place on a wire rack to cool.

Handy Hint

Wet your hands before you roll the balls, and this will help you form the dough into rounds.

Additional Information

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Low fat

  • Kids can help

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Your comments

  • DevilsDumplings 16/04/17 10:35

    Icing* sugar not using sugar... blummin spell check and no edit button mn

  • DevilsDumplings 16/04/17 10:34

    The using sugar is too coat the balls after they have come out of the oven. Take a large food bag, put a couple of tablespoons of icing sugar in, then place the cinnamon balls in a give a gentle shake to coat. Then place the cb on a wire rack to harden [grin]

  • alteredimages 14/04/17 10:46

    These look delicious! Will try as a healthier replacement for zelabia/lokmet el kadi. Also interested to know weight of icing sugar bag. I am assuming 500g but that seems like an awful lot of sugar.

  • MipMipMip 09/04/17 11:04

    What size bag of icing sugar? Makes a big difference!