Passover Almond Slices + Jam Thumbprint Cookies

almond slices jam biscuits cookies passover

These cookies are the most exciting Passover sweet treats we have seen in a long time – because they don’t taste like Passover sweet treats!

And this recipes comes with a lovely story all the way from Wales in the UK.

In the early 1950s, Eve Graf encouraged the many refugee members of the newly founded Cardiff community to enliven the synagogue’s social events with their baking skills – in those days the smell and taste of almonds and vanilla was incredibly luxurious. Diana Soffa, who shared Eve’s recipe with us, says that the almond slices are the only reason her own family survives Passover.

This recipe makes one batch of almond slices and one batch of thumbprint cookies. The topping is for the almond slices, so if you wish to make cookies only, you will only need to make the dough for the base and it will yield around 50 cookies. 

almond slices jam biscuits cookies passover
Almond Slices + Jam Thumbprint Cookies
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Rating: 5
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almond slices jam biscuits cookies passover
Almond Slices + Jam Thumbprint Cookies
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
BASE
TOPPING
Servings:
Units:
Instructions
  1. The base ingredients make enough dough for 1 slice and 1 batch of cookies.
ALMOND SLICE
  1. Preheat the oven to 180℃.
  2. Line a 28 x 18 x 2.5 cm (11 x 7 x 1 inch) baking tin.
  3. To make the base, mix the flour, matzo meal, sugar and ground nuts together with a wooden spoon in a large bowl. Rub in the butter with your fingertips until you have crumbs, add the lemon zest and egg and mix until a dough is formed. This can be done in the food processor.
  4. Divide the dough into 2 pieces. Set 1 aside. On a lightly potato-floured board, roll out one piece until it is the size of the pan and place it in the prepared tin. Spread the jam all over the dough.  
  5. For the topping, using an electric mixer, combine the butter, sugar, eggs, ground nuts, matzo meal and vanilla sugar and beat until smooth and creamy. Spread the topping over the jam and scatter with the slivered almonds. Bake for 45 minutes or until golden brown. Allow to cool, and then cut into small squares.
  6. While they are baking, start the cookies.
THUMBPRINT COOKIES
  1. You will need a lined baking tray.
  2. Divide the dough into three, and then each piece into eight.
  3. Gently roll each piece into a smooth ball and place them on the prepared tray.
  4. Using the top of your thumb, make an indent in the top of each cookie and flatten slightly.
  5. Spoon in a little jam into each indentation.
  6. Bake for 20 minutes or until golden on the base.
  7. Makes 21 pieces almond slice and 24 jam cookies.

 

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This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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