Voting is now LIVE for Bubby Contest! Go to Mykosher.com to watch and vote! VOTE
Please enter the email you’re using for this account.
Parve
Easy
27 Servings
Allergens 
20 Minutes
Diets
I love cinnamon in anything — babka, cookies, bread, muffins. You get the idea. I wanted a Pesach cookie with cinnamon in it as well and thus this recipe came about. They freeze beautifully, and, as with most Pesach baked goods, taste even better and crispier straight from the freezer. I love the combo and texture of nuts in them, too. They can even be used as a cracker of sorts to eat together with yogurt, cottage cheese, etc.
3 large egg whites
pinch of salt
a little less than 3/4 cup ground almonds
1/8 cup chopped roasted hazelnuts
Tuscanini Jam – of your choice
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat egg whites until stiff, adding salt and gradually adding the sugar.
Add remaining ingredients except for jam. Mix well.
Drop by teaspoonful on to baking sheet lined with Gefen Parchment Paper. Place in oven for three minutes. (This will help solidify them somewhat, and the jam won’t settle as much.)
Remove from oven and put a tiny dollop of jam (preferably heated slightly for easier use) in the center of each cookie (I used raspberry and apricot for variety). Return to oven and bake for seven minutes more. Cookies will harden after cooling.
When cool, remove gently with a spatula. Store in a container in the freezer, with a plastic bag between each layer.
Yield: approximately 75 small cookies
How Would You
Rate this recipe?
Reviews