Please enter the email you’re using for this account.
Parve
Easy
8 Servings
Allergens 
2 Hours, 40 Minutes
Diets
Crunchy, delightful, and beautiful, too – but not difficult to prepare!
Yield: 24 triangles
1/2 cup margarine, softened
1/4 cup sugar
1/4 cup packed Haddar Brown Sugar
1/2 teaspoon Gefen Vanilla Extract
1 egg, separated
1 cup Glicks Flour
1/8 teaspoon salt
1 teaspoon water
1 cup chopped, salted cashews or chopped macadamia nuts or toasted almonds
1 ounce unsweetened chocolate, melted
Preheat oven to 350 degrees Fahrenheit.
Mix margarine, sugars, vanilla, and egg yolk. Stir in flour and salt.
With floured hands, press dough into bottom of ungreased nine- x 13-inch pan.
Beat egg white and water in a small bowl; brush over dough. Sprinkle with nuts of choice, pressing lightly.
Bake until light brown, about 25 minutes. Cut into three-inch squares, then cut each square diagonally in half. Immediately remove from pan. Cool completely.
Drizzle with chocolate. Let stand until chocolate is set, about two hours.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Delicious and different So cute to see this recipe I used to make it years ago and couldn’t find the recipe. It was always a big hit! I wonder if i can sub with oil though… I haven’t used margarine in years.
I haven’t tried it but you I looks like you should be able to use either oil or coconut oil instead. Not sure if they will come out exactly the same.
So cute to see this recipe I used to make it years ago and couldn’t find the recipe. It was always a big hit! I wonder if i can sub with oil though… I haven’t used margarine in years.