Double Chocolate Chip Cookies
Honeyed Chocolate Fruit & Nut Bar
Spicy Shortbread -
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Vegetarian, Parve, Passover
Makes approx 25
The trick with these is not to let them brown but to cook until they are just set, allow the biscuits/cookies to cool for a few minutes before removing from the tray.
500g (1lb) ground almonds
500g (1lb)) sugar
1 large egg white
1 large (medium) whole egg
4 tsp cinnamon
½ grated eating apple - optional
250g (8oz) icing (confectioners) sugar for coating and storing
Beat the egg white in a clean grease free bowl until it is at the soft peak stage ie it looks like snow.
In another bowl mix the whole egg, fold in the almonds, sugar and cinnamon if very stiff add a spoon or two of the egg white. Stir in the apple if you wish to use this. Now gently fold in the egg white with a metal spoon you will have a mixture you can roll between your hands.
Line 2 heavy baking trays with good quality non-stick paper or use non-stick trays
Roll the mixture into golf balls and place on the baking trays with room between to expand to 1½ times their current size.
Place in a preheated oven for 10-15mins at 150 C fan, 170 C, 360 F, Gas 3, Moderately slow taking care they do not catch.
Place the coating sugar in the tin or sealable plastic box (which you will keep them in). Remove the cinnamon balls from the trays, whilst still warm; roll them in the icing sugar. They outsides will slowly firm up and the centres should be soft.