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Passover Cookies with Snickerdoodle Crumbs

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Pesach is such a busy time. Why make it busier with fancy desserts? I stick to easy comfort foods that I know my family will love. This recipe is so delicious with your morning coffee or after a long meal with a scoop of ice cream!

 

Yields approximately 25 cookies

Directions

Prepare the Passover Cookies with Snickerdoodle Crumb

1.

In a bowl, mix cookie dough ingredients together.

2.

Shape into cookies and place on a lined cookie sheet.

3.

Gently press your thumb into each cookie to create a small indentation.

4.

In a bowl, mix crumb ingredients together until you get a nice crumb. Take approximately one teaspoon of crumbs and place into the cookie indentation.

5.

Bake 350 degrees Fahrenheit for 10 to 12 minutes.

Notes:

The dough will need some elbow grease. Don’t be nervous if the batter seems a bit dry. Keep going; the oils from the almond flour will release. If it seems too dry to work with, add a tablespoon of oil at a time until you get a good dough.

Variations:

To make this batter into biscotti, divide and shape into two logs. Place them on a lined cookie sheet and bake on 350 degrees Fahrenheit for 25 to 30 minutes. Slice while warm.

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