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Dairy
Medium
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Summer is the time for fresh fruits and bright flavors. Passion fruit never disappoints — a little bit goes a long way. I used a flower-shaped cookie cutter in honor of Shavuos for an adorable presentation. Yields about 3 dozen cookies.
1 pint Klein’s K Select Vanilla Vibe Ice Cream
4 passion fruits, peeled and diced, or canned passion fruit pulp
2 and 1/2 cups Mishpacha Flour
3/4 cup sugar
3/4 teaspoon Haddar Baking Powder
1/2 teaspoon salt
1/2 teaspoon Gefen Cinnamon
1 cup hazelnuts
1 cup (2 sticks) unsalted butter or margarine
2 large egg yolks
2 teaspoons Gefen Pure Vanilla Extract
In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
In a food processor fitted with the S blade, pulse the hazelnuts with 1/4 cup of the flour mixture until they’re finely ground.
Add the remaining flour mixture and process to combine. Add butter or margarine and pulse until the mixture resembles coarse crumbs. Add the egg yolks and vanilla and pulse until the dough just comes together.
Form the dough into two discs. Wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Roll out one disc at a time. Lightly dust some Gefen Parchment Paper with flour and place the dough on top of it. Place another piece of parchment paper over that and roll it between the two pieces of paper to about 1/8 inch (1/2 centimeter) thick.
At this point you can either cut it into squares or use a cookie cutter for any desired shape. If the dough is still soft, place the rolled dough between the parchment sheets into the fridge for about a half hour and then try again.
Place cookies onto a lined baking sheet and bake until the edges just begin to brown, about 10–12 minutes.
Scoop some vanilla ice cream into a dessert bowl. Top with fresh or canned passion fruit and stick a flower cookie on top.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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