Passover Apple Cranberry Kugel

This sweet and tart kugel can be used as an appetizer, side dish or dessert.

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Passover Almond Thumbprints

Passover Cookies: Almond Thumbprint Cookies

Ingredients

• 3/4 cup toasted almonds (sliced or whole)
• 2/3 cup sugar
• 2/3 cup matzo cake meal
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted margarine, melted and cooled slightly (or use butter for dairy meals)
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Your favorite Kosher for Passover fruit jam (strawberry, apricot, raspberry, blackberry)

Directions

1. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground, but not a paste.
2. Transfer to a bowl and stir in butter, egg, and extracts until combined well.
3. Cover and chill dough for 30 minutes.
4. While dough chills, preheat oven to 350°F.
5. Drop level tablespoons of dough 1 inch apart onto ungreased baking sheets.
6. Roll dough into balls and chill for 10 minutes.
7. Make a ½” wide and 1/3” deep indent in the center of each ball.
8. Fill each indentation with 1/4 teaspoon jam.
9. Bake 10-12 minutes or until the tops are golden.
10. Transfer cookies to a rack and cool completely.

Kosher for Passover Confectioners Sugar

One of our alert readers just read the ingredients for Domino’s Confectionary Sugar and found that one of the ingredients is cornstarch. We checked our own pantry and found C&H powdered sugar also contains cornstarch.

If you can’t find Kosher for Passover Confectionary sugar, here’s how you can make your own:

Ingredients

• 1 cup sugar
• 1-1/2 tsp. potato starch

Directions

Blend in food processor until desired consistency is reached. Use the “pulse” setting to avoid burning the sugar.

Flourless Chocolate Almond Cookies

Ingredients

• 2 1/2 cups whole roasted almonds
• 3 cups Kosher for Passover confectioners’ sugar (without cornstarch)
• 1/2 cup plus 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 4 egg whites
• 1 tablespoon vanilla extract

Directions

1. Heat oven to 350°.
2. Place almonds on a work surface and finely chop. Set aside in a bowl.
3. Mix sugar, cocoa and salt in a bowl. Stir in almonds.
4. Add egg whites and vanilla, beat with a fork or electric mixer on medium until batter is just moistened, being careful not to overbeat batter.
5. Drop batter onto parchment paper lined baking sheets in evenly spaced mounds, the size of approximately 2 teaspoons each.
6. Bake cookies until tops are lightly cracked and glossy, about 12 minutes.
7. Store in an airtight container at room temperature for up to 1 week.

Yields: 30 Cookies

Passover Coconut Macaroons

Macaroons are the perfect cookie replacement for Passover.

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