"His books have not just been good for the Jews; they have been great." – Joel Yanofsky, Literary Review of Canada
This recipe came from our dear friend Libby Sklamberg, ala-ha-sholem.
No one will be able to resist these great Passover cookies!
Ingredients
3/4 cup coarsely ground almonds
3 1/4 cups coarsely ground walnuts & pecans (combined)
2 large eggs, beaten
1/4 cup sugar
2 tbsp orange marmalade (or honey plus orange zest)
1/4 tsp ground cloves
3/4 tsp cinnamon
Preparation
Preheat oven to 350 degrees fahrenheit. Cover a baking sheet with a "Silpat" or parchment paper. Mix together the nuts, eggs, sugar, marmalade and spices. Mix until moist and workable. If needed add a little honey for moisture. The mixture will be sticky so wet your hands before shaping the mixture into balls about 1" and place on the baking sheet. You may shape the balls into triangles by pinching the sides. Bake for 10 to 15 minutes or until very lightly browned for chewy cookies. Let them cool on sheet and then remove with a spatula. Makes about 36 pieces. Sprinkle with powdered sugar if desired. Can be frozen in airtight container.
Mrs Wex says:
Libby told me that this recipe was originally from Giovanna Russo Fradkin's mother, who came from Rhodes. These cookies are an instant hit on the Passover dessert table and disappear very quickly!
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