3-2-1 Cookies
Source:
? Ellis
Non gebrochts
Ingredients:
- 3 cups whole almonds
- 2 eggs
- 1 cup sugar
- Optional: 1 Cup Chocolate chips
Directions:
1. Using a food processor with the 'S' blade attachment, begin grinding the almonds. When they are starting to get small, add the cup of sugar. When the mixture begins to stick and get thick add the eggs one at a time. Process until blended. If using chocolate chips, you can either add them in during the last minute or mix them in by hand.
2. Shape the cookies into balls and bake @ 350 / 180 until the outside is barely done, but not yet brown.
Adina's Pesach Brownies
Source:
Adina Rabi
Non gebrochts
Ingredients:
- 6 eggs
- 2 2/3 cups sugar
- 1 1/2 cups potato starch
- 3/4 cup cocoa
- 3/4 cup oil
- 1 teaspoon vanilla
- 1 cup walnuts, coarsely chopped
- 1/2 cup coconut, optional
Chocolate Glaze:
- 1 cup powdered sugar
- 2 Tablespoons oil
- 2 Tablespoons hot water
- 2 Tablespoons cocoa
Directions:
1. Preheat the oven to 350°F (180°C).
2. Place all the ingredients, except for the nuts and coconut, into a large bowl. Mix together until smooth. Add in the nuts and optional coconut.
3. Pour this out into a 9x13-inch pan that has been lined with parchment baking paper. Bake for 25 to 30 minutes, until a cake tester inserted into the brownies’ center comes out mostly clean, and the top is light brown and crispy. Do not overbake as then it will become too dry.
4. Remove from oven immediately and allow it to cool completely.
5. In a separate small bowl, mix together the glaze ingredients with a spoon, until smooth.
6. Spread over the cooled brownies. Allow it to set for a few minutes and then slice.
Apple Kugel
Source:
Tsippora Cooper
Gebrochts
Ingredients:
- 6 apples
- 3 eggs
- 1 cup sugar
- 1/2 cup matza meal
- 1/2 cup ground almonds
- 1 tsp baking powder
- 1 tsp vanilla
- 1/2 cup oil
Directions:
1. Peel and grate apples.
2. In separate bowl, mix rest of ingredients. Add apples.
3. Bake at 180C for about 1 hour.
Brookies
Source:
Esther Leah Gutmann
Non gebrochts
Ingredients:
Brownie Layer
- 4 eggs
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1/2 cup oil
- 1/2 cup gefen potato starch
- 1/2 cup ground almonds
- 1 teaspoon vanilla extract
Cookie Layer
- 1/2 cup sugar
- 1 egg
- 1/2 cup oil
- 1 and 1/2 cups ground almonds
- 1 cup potato starch
- 3/4 cup chocolate chips
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line an eight-inch square baking pan with parchment paper.
2. In a bowl, combine all brownie layer ingredients; pour into prepared pan.
3. In a second bowl, combine cookie layer ingredients; place on brownie layer. (It’s easiest if you flatten pieces of the dough with your hand and place them on the bottom layer.)
4. Bake for 35 minutes or until toothpick inserted in the center comes out clean. When cooled, cut into squares.
Notes:
This recipe works best using a real pan; however, if you are using a disposable pan, you might have to increase the baking time by five to 10 minutes. Add 1/2 cup chocolate chips to the brownie layer to make it super chocolatey.
Chocolate Brownies
Source:
Tsippora Cooper
Non gebrochts
Ingredients:
- 5 eggs
- 1 cup oil
- 1 1/2 cups sugar
- 1/2 cup cocoa
- 1 scoop vanilla sugar
- 2 tsp baking powder
- 3/4 potato flour
- 2 tsp coffee (optional)
Directions:
1. Mix together (don't overmix).
2. Put in 9"X13" pan at 180C for 1/2 hour.
Chocolate Chip Cake
Source:
Miriam Koenig
Non gebrochts
Ingredients:
- 3/4 cup oil
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 3 eggs
- 1/4 tsp salt
- 3/4 cup ground almonds
- 1 cup potato starch
- 1 tsp vanilla
- 1 tsp baking powder
- chocolate chips
Directions:
1. Mix oil and sugar. Add eggs, add rest except chocolate chips.
2. Pour chocolate chips on top of batter.
3. Bake on 180C for 40 minutes.
Chocolate Date Truffles
Source:
What's For Supper/ Neomi Gniwisch
Ingredients:
- 1 cup ground almonds/walnuts
- 1 cup medjool dates
- 1/2 cup cocoa
- coconut flakes for rolling
Directions:
1. Grind dates, nuts and cocoa in food processor.
2. Make balls and roll in coconut.
Chocolate Mousse
Source:
?
Ingredients:
​- 1/2 cup oil
- 200g pareve chocolate
- 7 eggs
- 3/4 cup sugar
- 1 tbsp vanilla
Directions:
1. Melt chocolate and oil together and let cool.
2. Beat egg whites with 1/4 cup sugar until super stiff, transfer to new bowl then beat egg yolks with rest of sugar and vanilla for a few minutes.
3. Pour chocolate mix into the egg yolks and mix.
4. Slowly add the whites to the mixer on lowest speed until its all "folded" in.
5. Freeze, either in one pan, or individual dessert cups.
Coconut Cake
Source:
Tova Lemon
Non gebrochts
Ingredients:
​- 8 eggs, divided
- 1 cup sugar
- 2 tbsp oil
- 1 cup potato flour
- 1 cup coconut
- 3 tsp. baking powder
- 1 tbsp. vanilla sugar
Directions:
1. In bowl 1, whip egg whites until stiff. Slowly add cup of sugar.
2. In bowl 2, whip egg yolks and oil until thick.
3. Fold whites into yolks.
4. Fold dry ingredients into eggs.
5. Pour batter into a baking paper lined 9x13 pan/10 inch round pan.
6. Bake at 180C for 30-40 minutes, until dry to the touch and toothpick comes out clean.
Coconut Candy
Source:
?
Ingredients:
​- 4 potatoes
- 500 gram desiccated coconut
- 500 gram caster sugar
Directions:
1. Boil and mash potatoes, add caster sugar. It will become syrupy. Add coconut. Divide into portions and colour each one whatever colour you want. Make balls and roll in more coconut.
Crinkle Cookies
Source:
Baila Twerski
Non gebrochts
Ingredients:
- 3/4 cup oil
- 1 cup cocoa
- 2 cups sugar
- 4 eggs
- 2 cups potato starch
Directions:
1. Mix ingredients into a dough. Put in fridge/freezer so the dough firms up.
2. Roll in confectioners’ sugar (blended sugar).
3. Bake for 10 minutes and leave in the oven for another minute or two.
Date Balls
Source:
טעימות Magazine
Ingredients:
- 30 majhool dates
- 1 cup walnuts or hazelnuts
- 3 tbsp dry red wine
- coconut or crushed walnuts for rolling
Directions:
1. Chop nuts in a food processor.
2. Pit the dates and check for bugs. Process dates, nuts and wine until it's like a batter with no big chunks. Chill for an hour.
2. Make balls, you can use a small ice cream scoop or melon baller. Roll balls in coconut or crushed nuts.
Grape Juice Sorbet
Source:
Mishpacha Family First
Ingredients:
- 3 cups water
- 1 1/2 cups sugar
- 3 cups grape juice
- 1 cups minus 2 tbsp lemon juice
Directions:
1. Boil water & sugar together. Add grape juice and lemon juice and bring to boil again. Cool. Pour into large pan, cover, and freeze until firm- at least 4 hrs. Scoop sorbet with spoon into food processer with knife blade. Process sorbet in batches until smooth but still frozen. (Can also do this by hand!) Return mixture to pan, freeze again.
Macaroons
Source:
Penina Weiss
Ingredients:
- 2 eggs
- 1 cup sugar
- 4 cups shredded (unsweetened) coconut
- 2 tsp. fresh lemon juice
- 1 1/2 tsp. kosher salt
Directions:
1. Toss 2 cups shredded coconut with 1 tsp. sugar and ½ tsp. kosher salt. Spread it out on a baking sheet in a thin layer and bake at 350° F until just golden, about 5 minutes. Keep a careful eye on it so it doesn’t burn. Remove from oven and set aside.
2. Crack the eggs into a medium-sized bowl and beat for several minutes until pale, frothy and significantly increased in volume (see picture above).
3. Slowly beat in the sugar, lemon juice and salt, and then fold in the raw and toasted coconut.
4. Place the batter in the freezer for 30 minutes to firm it up so it will hold its shape better when baking.
5. Use a 1-tablespoon measuring spoon to scoop the batter into evenly sized mounds on a greased baking sheet.
6. Bake at 350° F for 15–20 minutes.
My Favorite Pesach Chocolate Chip Cookies
Source:
Adina Rabi
Gebrochts
Ingredients:
- 1 cup oil (not olive oil)
- 1/2 cup sugar (or brown sugar)
- 1 tbsp honey
- 2 vanilla sugars
- 2 eggs
- 1 cup Potato flour
- 1 cup matzo meal
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups chocolate chips
Directions:
1. Mix together oil, sugar, honey, vanilla sugar and eggs.
2. In a separate bowl, mix potato flour, matzo meal, baking soda and salt.
3. Pour dry ingredients into wet ingredients and mix well.
4. Add chocolate chips and mix well.
5. Bake at 180C four around 10 minutes or until they are lightly brown.
You can omit the chocolate chips and add nuts, dates, and a little cinnamon.
Pesach Brownies
Source:
Chavah Fried
Gebrochts
Ingredients:
- 4 eggs
- 2 cups sugar
- 1/2 cup oil
- 1 cup matza meal
- 2/3 cup cocoa
Directions:
1. Mix eggs and sugar. Add the rest gradually, don't over mix.
2. Bake 20 minutes at 325F.
Pesach Cheesecake
Source:
Chava Malka Cooper
Gebrochts
Ingredients:
Base (no measurements but by eye):
- some matza meal
- some sugar
- a bit of oil
- a pinch of cinnamon
Filling:
- 500 gram Israeli white cheese
- 1/2 cup sugar
- 2 eggs
Directions:
1. Mix base ingredients and pat down on bottom of round pan.
2. Beat cheese, eggs and sugar and when fluffy pour over base.
3. Bake until filling is set, about 30 minutes, on 175C.
Pesach Crumb Cake
Source:
Ingredients:
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tbsp vanilla sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup potato starch
Crumb topping:
- 2 tsp ground cinnamon
- 4 tbsp butter or margarine, cut in
small bits
- 1/2 box ladyfingers, crushed and
crumbled
- 1/4 cup brown sugar
- 1/4 cup sugar
Directions:
1. Spray a 9x13 inch baking pan with nonstick cooking spray. Set aside.
2. In the bowl of a stand mixer, at medium speed, mix the sugar, brown sugar, baking powder, vanilla sugar, oil, eggs, and potato starch until you have a smooth batter. Pour into prepared pan and bake, uncovered, for 20 minutes.
3. In a medium bowl, toss the cinnamon, butter or margarine, crushed ladyfingers, brown sugar, and sugar. Use your fingers to pinch into coarse crumbs. Sprinkle the crumbs on top of the cake and return to the oven to bake for an additional 35 minutes.
Pesach Rugelach
Source:
Chaya Nebel
Gebrochts
Ingredients:
- 1 cup sugar
- 1/4 tsp salt
- 4 tbsp potato starch
- 2 cups cake meal
- ​4 eggs
- 2/3 cup oil
- 2-6 tbsp orange juice
Filling:
- apricot jam
- chopped walnuts
- chopped raisins
- cinnamon
Directions:
1. Mix together sugar, salt, potato starch and cake meal.
2. Add eggs, oil and enough orange juice to make a cohesive dough. Mix until dough comes together.
3. Divide dough into quarters, refrigerate flat like pie dough for an hour.
4. Mix filling ingredients.
5. Roll each dough out like a jelly roll and spread with filling. Roll up on wax paper, put on cookie sheet, brush with egg white and sprinkle with cinnamon-sugar.
4. Bake 30-35 minutes at 325F.