1 cup sugar
¾ cup oil
1 teaspoon vanilla extract
2 teaspoons baking powder
3½ cups almond flour *
½ cup potato starch
8 ounces mini chocolate chips and/or chopped nuts
2 Tablespoons sugar
½ teaspoon cinnamon
Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
Using an electric mixer on high speed, beat together eggs and sugar until batter increases in volume, about 7 minutes. Add oil, vanilla, baking powder, and almond flour. Beat until well mixed. Add potato starch a little at a time to form a sticky but workable dough. Add chocolate chips and/or chopped nuts. Using damp hands, form dough into 3 short logs and place horizontally on prepared cookie sheets. Combine sugar and cinnamon in small bowl and sprinkle over logs for topping. Bake 25-30 minutes. Cool and slice into ¾-inch slices. Place slices on their sides on cookie sheets. Bake an additional 10 minutes.
pareve . Yields about 40 pieces
* Note: Almond flour can be purchased at a specialty food store or made in the following simple way. Take blanched (peeled) almonds and grind in food processor until very fine. Be careful not to over-process, which will result in almond butter.
Recipe from “A Taste of Pesach” Reprinted with permission from the copyright holders: Artscroll/Mesorah Publications
photo by: David Ticktin