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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
This is my most versatile cookie dough recipe. We printed it in the magazine a few years ago in a horn shape (with the ends dipped in chocolate) and a similar version last year as black and white sticks. My favorite of all is to make it with jam in the middle, or as shown here, with lemon curd dolloped in and garnished with pomegranate arils.
3 cups Gefen Almond Flour
1 cup sugar
2 eggs
1/2 teaspoon Gefen Salt
pomegranate arils, for garnish
1 cup sugar
4 eggs
juice and zest of 2 lemons
1/2 cup margarine or 1/3 cup oil, such as Gefen Walnut Oil
Whisk all ingredients in a saucepan over low heat for eight minutes, or until it reaches an almost pudding-like texture. Refrigerate immediately. It will firm up in the fridge.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine cookie dough ingredients. Form balls of dough and make a thumbprint in the middle of each one. Place one teaspoon lemon curd in the thumbprint of each cookie.
Bake for 15 minutes. Allow to cool and garnish with pomegranate arils.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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