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Topic: Passover Cinnamon Cookies  (Read 803 times)
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chris_wass
« on: April 27, 2005 03:34:09 PM »

I've gotten some requests from my blog for the cookie recipe that I made for the Passover seder that I went to last weekend, so I thought that I'd share here too, since Passover is not over yet. The recipe is really simple and really tasty. Good for any time of year! The hardest part is whipping the egg whites if you don't have a mixer. This recipe uses ground almonds, but you could use any ground nuts. I just saw ground hazelnuts at Trader Joe's which I think would be great in this recipe too, but I think with less cinnamon. They are a kind of meringue cookie, they are hard and crisp on the outside, but softer in the middle.

Passover Cinnamon Cookies

2c finely ground blanched almonds
1c sugar
1t cinnamon
2 egg whites
1/8t cream of tartar

Preheat oven to 325 degrees F. Whip egg whites till foamy. Add cream of tartar and whip till soft peaks form. Add 1/2c sugar and whip till stiff.

Combine almonds, the other 1/2c sugar, and cinnamon. Fold into the egg whites.

Form into 1 balls 1 apart on a greased cookie sheet. Bake for 25-30 minutes until set and golden.

This time, I used ground almonds that werent blanched and had the skins, and the cookies were still tasty, just a little different. I also added a little nip of vanilla to the egg whites, which was not in the original recipe.
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iamsunny
« Reply #1 on: April 28, 2005 01:35:11 PM »

sounds delicious. do you have any other good kosher for passover recipes?
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chris_wass
« Reply #2 on: April 28, 2005 03:22:05 PM »

I need to find my Mom's charoset recipe. She found one a few years ago that was the best I'd ever tasted. For now, nothing else unusual that I can share.
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My Etsy Shop: http://chriswass.etsy.com
The Phoenix United Craft Society: http://www.phucs.com

"To make people free is the aim of art, therefore art for me is the science of freedom." -Joseph Beuys
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