Preheat the oven to 170 °C. Thinly grease a large baking tray.
Mix ground almonds or possibly walnuts, 125 g sugar and cinnamon in a medium bowl, set aside.
Beat egg whites in another medium bowl until creamy. Add cream of tartar and continue beating until egg whites are semi-stiff.
Add remaining sugar by tablespoonfuls, continuing to beat well after each unit until egg whites are stiff and glossy. Gently fold into the nut mixture.
With damp hands, shape the dough into balls the size of walnuts. Place on baking sheet about 2.5 inches apart. Bake for 25 – 30 minutes until cookies are golden brown and firm. Place the tray on a cooling rack and let cool slightly.
Combine 125 g confectioners’ sugar and 1/2 tsp cinnamon in a small bowl and mix well. Roll each warm ball in the mixture, then cool completely on the cooling rack. Add more confectioners’ sugar and cinnamon if needed.
When cool, roll each ball again in the sugar-cinnamon mixture.
Preparation Tip:
The balls can also be covered with chocolate icing.
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