Cinnamon & Almonds that melt in your mouth, is exactly what this recipe is. Reminiscent of a Moroccan cookie that my grandmother was famous for, I tweaked it for Passover and called it a “donut” hole. My 4 year old daughter cant get enough of these, and by the many smears of confectioners sugar that are usually all over her clothes and face on Passover, I know her hands were once again in the cookie jar.  I really cant blame her, these cookies should come with a warning label, you will be popping them in your mouth all holiday long.

This recipe is from the #1 Best Seller Kosher for Passover eCookbook 4 Bloggers Dish: Passover (Modern Twists on Traditional Flavors)

Non Gebroktz & Pareve
Serves 12

Prep Time: 10 minutes
Bake Time: 25 minutes

Ingredients:
2 egg whites
1/2 cup superfine sugar
2 cups ground almonds
1 tbsp. ground cinnamon
1 cup confectionary sugar

Directions:

Pre Heat oven to 325F. Prepare a tray with non-stick spray.

1. In a clean bowl using a whisky attachment, whisk the whites until they form stiff peaks.

2. Fold in all the remaining ingredients. 

3. Wet your hands with water and form gold ball size, “donut” holes with the batter.

4. Arrange 2 inches apart on prepared tray and bake for 25 minutes or until just firm to the touch.

5. Sift confectionary sugar into a bowl. Roll warm cooked balls in the confectioners sugar once while balls are still warm and again when they have cooled.

 

 

Sarah M. Lasry

Sarah Lasry founder and curator of ThePatchkePrincess.com & Kosherstreet.com, and is the former chef/owner of the famed Tastebuds Cafe. She is also the best-selling author of an acclaimed kosher gourmet cookbooks series, currently featuring The Dairy Gourmet (2006) and The At-Home Gourmet (2010) and The Party Gourmet (release date Sept. 2014). She is one of the four contributers to #1 Best Seller Kosher for Passover eCookbook 4 Bloggers Dish: Passover (Modern Twists on Traditional Flavors).