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Spicy Nut Truffle

 

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Spicy Nut Truffle
 

 

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Recipe

Spicy Nut Truffle

For nut lovers only: the famous Pfeffernusse, Sephardi style. Perfect for Passover and gluten-free without even trying. Don’t try to bake them on a disposable cookie sheet, or the bottoms will burn.

Times

  • Prep Time : 20 min
  • Cook Time : 15 min
  • Ready Time : 35 min

Servings

8

Ingredients

  • 1 2/3 cups Klein’s Naturals unblanched almonds
  • 1 2/3 cups Klein’s Naturals walnuts
  • 3/4 cup sugar
  • 2 teaspoons ground cloves
  • 1 teaspoon baking powder
  • Good pinch salt
  • 1 egg, or a little more
  • Powdered sugar, sifted (do not skip the sifting)

Directions

Preheat the oven to 400°F. In a food processor, place all ingredients, except the egg, and grind until you obtain a finely ground but still textured mixture. Do not grind finer or you will get a greasy mixture. Transfer to a mixing bowl. Add the egg and mix by hand until the mixture is smooth and malleable, adding just a little more egg if necessary. Shape the mixture into little balls. Pour powdered sugar over the balls (as opposed to rolling them into the sugar, which might make them look greasy), shaking off the excess sugar. Place the balls on a real cookie sheet lined with parchment paper. Bake 15 minutes, not a second longer. The truffles will look cracked all over. Let the truffles cool completely before storing in an airtight tin.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now

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About Levana Kirschenbaum

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Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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