Passover cookies--help needed
Sorry I missed this post. Next Passover I will send you my infamous passover cookies that are made with matza farfel, matza meal, dried fruit, nuts, sugar, eggs, oil and cinnamon. Guaranteed you can't eat one...I've been making them for over 47 years and are requested by Jewis and non-Jews...and are responsible for putting on lots of weight.. As for cakes Maida Heatter in her books has chocolate recipes that require little or no flour and she recommends substituting ground walnuts instead or matza cake flour.. Smashing desserts. I can't make a sponge cake for the life of me after all these years..
re: Parrot Mom
re: Caitlin McGrath
This is an old recipe handed down from who knows where... I can honestly say I have been making these cookies since I've been married (over 47 years). It was printed in our Temple cookbook in approx.1977...Originally was given this recipe by my mother.
MATZA FARFEL COOKIES--unless you have a Kitchen Aid (I use the wide paddle) don't try to double them
2 cups matza meal
2 cups matza farfel
1 1/2 cups sugar
2/3 cups oil-I use peanut oil
4 eggs-I use extra large
1 cup chopped nuts
1 cup mixed dried fruits-chopped.. I use a combination of dried apricots and golden
1 teasp. cinnamon
1/ 4 teasp. salt
Beat together sugar, oil, eggs, cinnamon, salt, nuts and dried fruit.. gradually add the matza meal and the farfel.
Drop by teasp. onto greased cookie sheet..Bake at 350 for 20-30 minutes (checking to see the bottom doesn't burn) until lightly brown.. Remove at once to paper towel or cooking rack..
What I have done is make up the mixture ahead of time and refrigerate and bake when I have a few minutes. Also, I keep the chopped mixed fruit in a large baggie and just measure out what I need. This year I made four double batches.
Let me know how you like them.
It's late and the holiday is almost over. But here is a recipe: i make the version from Penelope Casas Spanish cook book. This is one is off a website called
This delicious torta or cake originates in the famous pilgrimage town of Santiago in the north west part of Spain.
Delicious as a desert or as a snack.
Ingredients for this Spanish dessert:
1 cup sugar
1/4 teaspoon grated lemon rind
1/2 lb almonds with skins, finely ground
7 eggs, separated
1/4 teaspoon cinnamon
chopped or ground almonds for garnish
Preparation Instructions for Torta de Santiago:
Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
Stir in the almonds and cinnamon.
Beat the egg whites until they are stiff, but not dry.
Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.
Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned.
Cool briefly, then remove the cakes from the pans.
NB: I use orange rind instead of lemon rind, and at the end when the cake is cooling, I pour a bit of the juice from the oranges onto the cake (this is closer to the Casas recipe).
In general, if you're looking for desserts I heartily suggest looking through a Spanish (iberian as well as sfaradi) cookbook, esp. one that has a lot of sweets. Many of the Spanish desserts are flourless, quite a few are also made without dairy. There are tons of things made with almonds, eggs and sugar like torta real, pastelillos de Santa Teresa. Also, there are all kinds of fresh marzipans you can make (some are baked). The Persians have a nice one, and the sfaradim make a confection, baked, called mazapan de novias, wedding marzipan made with sugar and marzipan and lemons.
And let's see if there's a good dacquoise recipe -
This is dairy, so it would be a problem at most seders. But it's fine for the holiday. NOrmally I would just post the link, but since hol ha moed is almost over, here you go. In any case, there are tons of recipes online. Just check for dacquoise recipe on google or elsewhere. .Hag Same'a.h (also check out marjolaine recipes for next year, and I think you can substitute either matzah meal or potato starch for the flour in recipes for almond tuiles)
(Almond and Hazelnut Butter Cream Merinques)
This Dacquoise is from Auberge des Pins in Dax. There are many ways to prepare this delightful dessert as in Pau where they use whipped cream instead of butter cream. In St. Jean Pied de Port strawberries and other fruits are sometimes added.
1/2 cup Almonds, Skinned and Ground
1/2 cup Hazelnuts, Ground
Egg Yolks, Large
1 1/2 cup Milk
1/2 cup Butter, Cut Into Small Pieces (1/4 lb)
1/2 cup Almonds, Skinned and Ground
Directions for Meringues
Pre Heat Oven to 250o
Combine the egg whites and salt in a large mixing bowl and beat until stiff peaks form. Gradually add the granulated sugar beating constantly until the mixture is smooth, then fold in the almonds and hazelnuts. Spread the mixture in 2 equal circles on a large buttered baking sheet sprinkled with a little flour and bake for about an hour or until the meringues are slightly browned.
Directions for Butter Cream
Combine the egg yolks and granulated sugar in a mixing bowl and beat until well blended. In a saucepan, bring the milk almost to a boil and gradually add it to the egg yolks, whisking vigorously and constantly. Return the mixture to the saucepan and cook over low heat until the custard thickens, stirring constantly (Be sure to Not let it boil). Remove the pan from the heat, add butter and almonds, stir well. Let butter cream cool.
Spread the butter cream over the surface of one of the meringue then top with the second meringue and sprinkle with confectioners' sugar.
This year I made a Bangladeshi dessert called "Almond Sweet". It is incredibly easy to make, and a nice change of pace:
2 cups almond powder (I bought this at Kalustyan's, but one can also find it at Patel Bros., or make your own from blanched almonds)
1 stick melted butter
1 can sweetened condensed milk (not so sure this is REALLY Kosher for Passover--although the can I bought was just milk and sugar, no fillers, etc.,.)
4 egg yolks
pinch of cardomom
Mix melted butter with milk and beaten egg yolks, then add almond powder and cardomom. Spread in a buttered brownie pan (9X13) and bake for an hour at 350. Cut into squares when cooled
I've made these Passover brownies from Epicurious, and my friends *did* agree they taste as good as regular brownies, (of course, not the *perfect* Cooks Illustrated brownies recipe, but hey...)...This year, I've just been lazy, and did macaroons....