Don’t worry if the sugar looks grainy when you remove the pot from the flame. It mostly melts while mixing. The tiny pieces that are left enhance the texture by adding an ever-so-slight crunch.
This recipe freezes well. You can make this in a sheet pan, a nine- x 13, or a nine-inch round tart pan. Adjust baking times accordingly.
If you’re serving someone with nut allergies, you can eliminate the almond flour from the crust and replace with all potato starch. I would recommend using two-and-a-half cups potato starch (or a combination of potato, arrowroot, and tapioca starches for a more similar texture to the original) instead of two cups. The texture will be entirely different, but it will work.
This recipe can be made without mint. Use the chocolate bar of your choice.
Oil can be subbed for margarine if your family doesn’t use margarine on Pesach.
Photography by Hudi Greenberger
Styling by Renee Muller