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Pesach Almond Snaps

 

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Pesach Almond Snaps
 

 

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Recipe

Pesach Almond Snaps

These are so yummy you'll want to make them all year round.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 1/2 cup non dairy margarine
  • 1/2 cup sugar
  • 3 oz ground almonds
  • 1 Tbsp potato starch
  • pinch of salt
  • non-dairy creamer
  • fresh berries

Directions

1.  Preheat the oven to 350 deg F.

2.  Melt the margarine and sugar in a saucepan over a medium heat.  Once the sugar has dissolved,  add the almonds, potato flour and salt and mix well.  Remove from the heat and allow to cool (about 20 minutes).

3.  Line a baking tray with baking paper and drop teaspoons of the cooled mixture onto the paper about 5 inches apart.

4.  Bake for 8 – 10 minutes until lightly browned.

5.  Allow the biscuits to cool on the baking tray for about 5 minutes before transferring to a cooling rack.

6.  Sandwich together with whipped non-dairy creamer and fresh berries, or use as wafers with ice cream.

Tags

About Sharon Lurie

avatar

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

2 Responses to Pesach Almond Snaps

  1. avatar says: Guest

    How should you keep these after made to stay fresh?

  2. avatar says: anony

    They didn’t come out like cookies. The mixture was watery, and I waited till it was thick, however it still just melted all over the cookies sheet.

    Maybe the sugar/margarine needs to be cooked much longer till it turns to caramel.

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