1-1/2 Cups Ground Almonds
1/2 Cup Superfine Sugar
1 Tbsp Ground Cinnamon
2 Egg Whites
1/2 Cup Confectioner's Sugar
Preheat Oven to: 350°F, Grease and lightly flour a cookie sheet.
Mix the almonds, sugar, and cinnamon together in a medium bowl.
Whisk the egg whites in a separate bowl until they begin to stiffen.
Fold whisked eggs into the dry mixture until the combination is fairy firm.
Use your hands to roll the mixture into 24 pecan-sized balls and place on cookie sheet. Bake for about 15 minutes at 350°F.
Remove from oven and place cookies on wire rack to cool completely. Pour the confectioner’s sugar on a plate, and roll the cookies gently in confectioner’s sugar until completely coated.