Almond & Cinnamon Balls

Beat the egg white to a stiff froth, add caster sugar, cinnamon and ground almonds and mix thoroughly. Take a knife and cut away a walnut-sized lump of mixture. Roll it in your palms into a ball. Keep on until you have used up all the mixture. Every now and again you will have to rinse and dry your hands when they get too sticky. Place them onto a baking liner or greased baking sheet and bake at 180/350/gas mark 4 for about 23 minutes depending on how hot your oven gets. They need to be just colouring but will come out of the oven soft before hardening up later. Leave to cool on a wire rack and dust with icing sugar when cold. They will keep in a tin for quite a few days.