Recipe - Cinnamon Banana Oat Bread

2 Egg whites
4 ounce (125 g / One half cup) caster
(superfine) sugar
8 ounce (225 g / 2 cups) ground
almonds
1 tablespoon (level) cinnamon

FOR COATING THE BISCUITS
1 small Bowl of icing
(confectioners') sugar

FROM: The New Complete International Jewish Cookbook by Evelyn Rose

Keeps 1 week at room temperature in an airtight container. Freeze 3 months.

This must be the definitive recipe for this famous AngloJewish biscuit
the inside will stay soft and moist, provided the balls are not overbaked.

Beat the whites until they form stiff peaks. Stir in all the remaining
ingredients, mixing until even in colour. Form into balls with wetted. Bake
on a greased tray at Gas No. 3 (325F / 160C) for 20 minutes, or until just
firm to the touch. Roll in icing sugar while warm and then again when cold.

VARIATION: Fold in 2 ounce (50 g / One half cup) finely chopped walnuts before
forming the balls.

Posted to JEWISHFOOD digest V96 #092

From: cbmcam cbmcam@cyberramp.net

Date: Mon, 02 Dec 1996 18:26:48 0600