#passover baking

[norsecoyote]

no, Google, I fucking did not

google we are going to need to have words

[lookitcookit]

Coconut pyramids

Before this week's Festival of Passover, I have been baking. Since everything containing flour is forbidden for the week, it’s time to be more inventive, so most cakes and biscuits are based on ground nuts.

These are coconut pyramids: sweet delicacies to have with tea in the long hours between lunch and dinner!

You can see the full details on my You Tube video. Click here for the recipe.

Coming up next: another nut-based treat: almond or cinnamon balls.

All of these are gluten free and dairy free.

[bravelyforwardhangingon]

Passover baking!

Mandelbread (kind of like biscotti) and macaroons (with/without chocolate chips).

My mom's macaroons recipe is egg whites and sugar and coconut, so they're more like marshmallow coconut meringues. So chewy and yummy.

[sophielostandfound]

baking for passover is such a pain, my apple cake better be so yummy elijah will be pissed he got wine instead of a slice

[lookitcookit]

Almond and cinnamon balls

This is the second of my two posts about Passover baking. Again it’s a gluten-free and dairy-free idea: perfect when you are looking for something sweet to have with tea or coffee.

The mixture is almost the same for both kinds of biscuit. They are soft inside and take about 15 minutes to prepare and the same amount of time to bake.

You can see the whole process on my You Tube video here

It’s called Pair of Shorts No. 2 The title doesn’t refer to clothes of course, but is because the two videos are very quick, in keeping with the ease and speed of what it takes to make them.

[kitchensinkblog]

Flourless Passover Blondies that couldn’t be easier. All you need is four ingredients and 30 minutes.

What you need: 2 cups ground almonds 1 cup brown sugar 2 eggs 1 cup chocolate chips

What to do: Preheat oven to 375; Grease a 9×9 pan. Mix ingredients together and spread in a pan with a spatula. It is a thick batter, but don’t add water. Bake for 20 - 23 minutes, but don’t undercook. Can you get any easier than that?

Inspired by http://luluandlattes.com/2014/04/12/passover-recipes-2014/

[kitchensinkblog]

Passover Almond Thumbprint Cookies (courtesy of Epicurious)

Delicate little almond cookies showcase the contrast between the crisp cookie and gooey-sweet jam.

Ingredients

3/4 cup sliced blanched almonds, toasted and cooled

2/3 cup sugar

2/3 cup matzo cake meal

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, melted and cooled slightly

1 large egg, lightly beaten

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot

Preparation

Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.

While dough chills, put oven rack in middle position and preheat oven to 350°F.

Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in centre of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.