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.
- Cook Time
- Prep Time
- 8 ServingsServings
- 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)
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