Recipe by Paula Shoyer

Incredible Passover Nutty Bars

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Parve Parve
Easy Easy
10 Servings


- Egg - Tree nuts

These are called Incredible (Passover) Nutty Bars because Paula originally wrote the recipe for Passover. Well, it became one of the most popular recipes on the Kosher Scoop website and I, Estee, personally made it six times! (I played with the ingredients a bit, substituting shelled pistachios for the walnuts and chopped dates at times. These bars are sooo good.
Makes 27 bars


Incredible Passover Nutty Bars

  • 1 cup granulated sugar

  • 1/2 cup oil, such as Tonnelli Avocado Oil, plus extra for greasing pan

  • 1 large egg

  • 1 and 3/4 cups ground almonds without skins (buy ground or grind in food processor)

  • 3 tablespoons Gefen Potato Starch

  • 3/4 cup whole almonds, skin on, roughly chopped

  • 2/3 cup walnut halves, chopped

  • 3/4 cup dried apricots, chopped into 1/2 inch pieces

  • 3/4 cup Gefen Dried Cranberries or raisins



Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9 X 13 inch pan. Line with Gefen Parchment Paper, allowing for an overhang. Grease the top and sides of the parchment.


Beat together the sugar, oil and egg in the bowl of an electric mixer fitted with the paddle attachment on medium speed until fully combined. Add the ground almonds and potato starch and mix well. Knead in the nuts and dried fruit until distributed throughout the dough.


Press the mixture into the prepared pan as evenly as possible. Bake in the center of the preheated oven for 30 minutes or until the edges start to brown. Remove the pan to a rack to cool. Lift out of the pan and slice into rectangular or square bars.


Store in an airtight container at room temperature for up to five days or freeze for up to two months.
Incredible Passover Nutty Bars

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