Submitted by Yitzchok Levine
This recipe originally appeared on https://kallahmagazine.weebly.com/
Really, as good as anything chametz and perfect for mezonos for Kiddush – the standard Pesach cakes and cookies are, for some strange reason, shehakol.
Combine all dough ingredients. Spread 3/4 of it in a 9 x 13 pan. Bake 20 minutes at 325 degrees Fahrenheit. Refrigerate remaining dough.
Spread filling over crust while hot. Put nuts on top, then crumble remaining dough to form a crumb topping. Bake again for 30 to 35 minutes. Cut into squares when cool.
Photography by A. Rosenger