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
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.
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.
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
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.
Description:
Sponsored by Gefen
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