40 April 18 • 2019
jn
passover
continued from page 38
Fold in the chocolate chips.
Make a test cookie. Form the batter
into a 1-inch round ball (it doesn’
t have
to be perfect). Bake for 12-15 minutes,
until the top of the cookie is dry and
cracked. Based on how the first cookie
comes out, form the remaining batter
into the balls and arrange on the pre-
pared baking sheet. Makes 20 servings.
MANDELBREAD
3 large eggs
1 cup sugar
1 tsp. lemon juice
1 tsp. salt
1 cup vegetable oil
2 cups matzah cake meal
1 tsp. ground cinnamon
1 cup chopped pecans, walnuts,
slivered almonds, or combination
of the three
Topping:
¼ cup sugar
Preheat oven to 350ºF.
Combine eggs and sugar in a large
bowl and using an electric mixer,
beat until smooth. Add the juice,
salt and oil and mix well. Combine
nuts with cake meal and cinnamon
in another bowl, stir to combine and
add to the egg mixture — the dough
will be sticky.
Line a rimmed baking sheet with
parchment or spray with nonstick
cooking spray.
Form 2 long logs (about 3-inches
wide) on the baking sheet with your
hands (moisten hands with water or
oil to make handling the dough easi-
er). Bake for 30 minutes.
Remove the mandelbread from the
oven and, using a serrated knife, slice
into ½-inch slices, while it’
s still hot.
Arrange the slices, cut side down, on
the same baking sheet.
Reduce oven heat to 300ºF, sprin-
kle the sugar and place the sliced
mandelbread back in the oven and
bake for about 10 minutes, or until
toasted. Allow to cool completely.
Makes about 3-4 dozen slices.
PASSOVER APPLE CAKE
Like a coffeecake, this cake has ump-
teen incarnations. Satisfying and great
the next day for breakfast, if there’
s any
left.
Batter:
6 large eggs
1 cup vegetable oil
2 cups sugar
2 cups matzah cake meal
2 Tbsp. potato starch
Filling:
4 Granny Smith apples, peeled or
unpeeled, cut into thin wedges (about
6 cups)
Juice of 1 lemon
½ cup sugar
2 tsp. ground cinnamon
Topping:
½ cup chopped pecans or walnuts
3 Tbsp. sugar
1 tsp. ground cinnamon
Preheat oven to 350ºF.
Make dough: Combine all dough
ingredients in a large bowl and beat
until smooth. Spread half the batter
in an ungreased, 9- by 13-inch baking
dish.
Make filling: Sprinkle the apples
with lemon juice in a large bowl. Mix
sugar with cinnamon and add to the
apples. Arrange apples over the batter
and top with the remaining batter.
Make topping: Combine nuts with
sugar and cinnamon. Sprinkle the
topping mixture over the cake and
bake, uncovered, for 1 hour.
Cool and cut into squares. Makes
12 or more servings. ■
All recipes ©Annabel Cohen 2019
annabelonthemenu@gmail.com.
Passover Apple Cake
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