Desserts

  • Torta di Moci per Pesachi
  • Peanut Butter Cookies
  • Almond Butter Cookies
  • Cherry Sauce

Torta di Noci per Pesachi [Walnut Pie for Pesach]

  • 3 TBS butter
  • 3 TBS  matzo meal
  • 6 large eggs
  • 1/8 tsp salt
  • 1-1/2 cups granulated sugar
  • 2 ½ cups coarsely ground walnuts
  • ½ tsp orange zest
  • 1 tsp vanilla
  • 1 tsp honey
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • Sugar for sprinkling

Preheat oven to 3250F

Grease 10inch springform pan with butter and matzo meal

Beat Egg whites and salt until stiff. Set aside.

In large mixing bowl, whisk egg yolks and sugar until mixture is lemon colored. Add walnuts, zest, honey, vanilla, cinnamon, and cloves until fully incorporated. Fold egg whites into nut mixture.

Scrape the batter into the springform pan. Bake approximately 1 hour. When toothpick comes out clean, cake is ready.

Remove the cake from oven, setting it aside to cool. Unmold and sprinkle with sugar

Peanut Butter Cookies (gluten free) Ingredients:

  • ½ cup sifted coconut flour
  • ¼ cup rice flour
  • 1 cup natural peanut butter
  • ½ cup peanuts, coarsely chopped (optional)
  • 1½ cups sugar
  • 3 eggs
  • ¼ cup peanut oil
  • ½ teaspoon vanilla
  • ½ teaspoon salt

Directions:

1. Mix together peanut butter, sugar, eggs, vanilla, peanut oil and salt. Stir in peanuts and coconut and rice flours.

2. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 375 Degrees F for about 14 minutes.

3. Cool slightly and remove from cookie sheet.

Almond Butter Cookies (gluten free)

Ingredients:

  • ½ cup sifted coconut flour
  • ¼ cup rice flour
  • 1 cup almond butter
  • 1½ cups sugar
  • 3 eggs
  • ¼ cup peanut oil
  • ½ teaspoon vanilla
  • 1 teaspoon almond extract
  • ½ teaspoon salt

In a mixer, combine almond butter, sugar, eggs, peanut oil, vanilla, and almond extract. In a separate bowl, mix both flours and salt. With the mixer running, slowly add the flours to the mixer until completely combined. Batter will be loose.

At this point you may preheat the oven to 375o. Let the mixture rest in the bowl, either on the counter or in the refrigerator for at least 10 minutes, 20 minutes is better.

Use parchment paper or a silicon sheet on top of the baking tray. Scoop out oversized tablespoons of dough onto the baking tray.

Bake 15 minutes. The edges of the cookies should be brown. Remove from oven and let rest in tray for two minutes. Transfer to a wire rack to cool. The inside of the cookie will be wetter, with a marzipan-like consistency.

Cherry Sauce

Ingredients:

  • 1/3 cup sugar
  • 2/3 cup water
  • 1 lb. cherries
  • 3 TBS cherry liqueur
  • 1 TBS vanilla
  • Lemon juice
  • 1 TBS Rice flour

Combine water, sugar, rice flour. Bring to a boil and stir until sugar dissolves. Continue stirring until thin syrup forms. Reduce heat. Add cherries and simmer five minutes.