I love cinnamon in anything — babka, cookies, bread, muffins. You get the idea. I wanted a Pesach cookie with cinnamon in it as well and thus this recipe came about. They freeze beautifully, and, as with most Pesach baked goods, taste even better and crispier straight from the freezer. I love the combo and texture of nuts in them, too. They can even be used as a cracker of sorts to eat together with yogurt, cottage cheese, etc.
- egg whites - 3 large
- salt - a pinch
- confectioners' sugar - 1 cup
- cinnamon - 1/2 tbsp
- ground almonds - a little less than 3/4 cup
- chopped roasted hazelnuts - 1/8 cup
- jam - of your choice
Preheat oven to 350°F (180°C). Beat egg whites until stiff, adding salt and gradually adding the sugar. Add remaining ingredients except for jam. Mix well. Drop by teaspoonful on to baking sheet lined with baking paper. Place in oven for 3 minutes. (This will help solidify them somewhat, and the jam won’t settle as much.) Remove from oven and put a tiny dollop of jam (preferably heated slightly for easier use) in the center of each cookie (I used raspberry and apricot for variety). Return to oven and bake for 7 minutes more. Cookies will harden after cooling. When cool, remove gently with a spatula. Store in a container in the freezer, with a plastic bag between each layer.