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Passover Cookies with Snickerdoodle Crumbs


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


Prepare the Passover Cookies with Snickerdoodle Crumb


In a bowl, mix cookie dough ingredients together.


Shape into cookies and place on a lined cookie sheet.


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


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.


Bake 350 degrees Fahrenheit for 10 to 12 minutes.


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.


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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