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Parve
Easy
10 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Indulge in the sweet and spicy flavors of our delicious cinnamon roll cookie recipe, specially crafted to be kosher for Passover. These mouthwatering, tender treats are a delightful twist on a classic favorite that’s perfect for celebrating the holiday. Inspired by the Almond Horn cookies shared by Chanie Nayman in Mishpacha Magazine.
Yields 2 dozen cookies.
2 eggs
1/4 teaspoon salt
1 cup sugar
3 cups Gefen Almond Flour
Gefen Tapioca Starch, for dusting
oil, for brushing
1 cup sugar
1 tablespoon Gefen Cinnamon
Mix together eggs, salt, sugar, and almond flour to form a dough. Place in the refrigerator to chill for a half hour.
Preheat oven to 350 degrees Fahrenheit. Dust a Gefen Parchment Paper very generously with tapioca starch, and dust your rolling pin as well.
Divide the dough in half. Roll one half into a rectangle 1/4 inch thick. Smear some oil onto the dough and generously sprinkle the cinnamon and sugar mixture over it.
Roll the dough jelly-roll style. It might be easier if you cut the dough in half, and roll each piece separately. Once all rolled, slice into one to one-and-a-half-inch slices and place onto a sheet pan lined with parchment paper.
Brush each cookie with oil and bake for 20 minutes. While the cookies are still warm, dust with confectioners’ sugar and cinnamon. Allow to cool before removing from the pan.
Photography by Sarah Husney
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Any substitutes for tapioca starch? I don’t think I can get it where I live. Thanks!
You can try cornstarch, potato starch, cassava flour, and arrowroot.