Passover Sweets - recipes - Brief Article

Vegetarian Times, April, 1999 by Kathy Farrell-Kingsley

Two perfect cookies for the dessert table

According to the book of Exodus in the Old Testament, when Moses led his people out of Egypt to escape persecution, there was no time to bake bread the customary way using--leavening and allowing the dough to rise. Instead they made an unleavened bread, called matzo. As a symbolic reminder of the Jews' historic flight to freedom, every year during the week of Passover Jews serve foods prepared without leavening or flour.

How do you bake something special for a holiday dinner without using flour or baking powder? It's a challenge that Jewish bakers around the world have learned to overcome with an imaginative use of basic ingredients. Egg and egg whites work beautifully to enhance volume in baked goods, and ground nuts, potato starch and matzo meal can all be used in place of flour.

Our delicious Passover cookies . are based on these principles and will be a welcome addition to any repast.

Almond Macaroons

MAKES 30 COOKIES OVO-LACTO

Aromatic and chewy-crisp, these classic cookies are enjoyed the world over. Almond paste is available at most supermarkets.

1 2/3 cups (9 oz.) whole blanched
  almonds
1 1/3 cups confectioners' sugar
3 1/2-oz. pkg. almond paste
1/3 cup (2 to 3 large) egg whites
1/2 tsp. almond extract

Preheat oven to 325 [degrees] F. Line several baking sheets with foil.

Spread the almonds in a baking pan and toast in the oven, stirring occasionally, until the nuts begin to turn brown, 7 to 8 minutes. Let cool. Increase oven temperature to 350 [degrees] F.

In food processor, combine cooled almonds and sugar and process until almonds are ground to a powder, 1 to 2 minutes. With machine running, add almond paste through the feed tube, processing until mixture is smooth. Add egg whites and continue processing until mixture is well blended, about 1 minute.

Transfer the mixture to a large heavy saucepan and place over medium-low heat. Cook, stirring constantly until mixture thickens slightly, 4 to 5 minutes. Remove from heat and stir in almond extract. Let mixture cool 15 minutes or until slightly stiff but not firm.

Drop batter by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake until cookies are just beginning to turn brown, 11 to 14 minutes. Remove from oven and let stand on foil until cool. Then carefully transfer them to wire racks to cool completely.

Store in an airtight container at room temperature up to 3 days.

Per cookie: 80 cal.; 2g prot.; 5g total fat (0 sat. fat); 7g carb.; 0 chol.; 5mg sod.; 1g fiber

Hazelnut Meringues

MAKES 50 COOKIES OVO-LACTO

Nutmeg, cinnamon and orange peel enhance the fragrance of these hazelnut-studded meringue cookies.

1 cup unblanched hazelnuts
3 egg whites
1/4 tsp. cream of tartar
1/8 tsp. grated nutmeg
1/8 tsp. ground cinnamon
1 Cup sugar
1 tsp. vanilla extract
2 Tbs. finely chopped candied
  orange peel

Preheat oven to 350 [degrees] F. Spread hazelnuts in a shallow pan. Bake until lightly browned, 8 to 10 minutes. Let nuts cool slightly, then rub off and discard most of the brown skins. Chop nuts finely and set aside. Reduce oven temperature to 300 [degrees] F.

Line baking sheets with foil or wax paper. In medium bowl, combine egg whites, cream of tartar, nutmeg and cinnamon. Using electric mixer, beat at high speed until foamy. Gradually add sugar, beating until mixture is stiff and glossy.

Using a rubber spatula, gently fold in vanilla extract, hazelnuts and orange peel. Drop by rounded teaspoons onto prepared baking sheets, spacing about 2 inches apart. Bake until cookies feel firm when touched lightly, 25 to 30 minutes. Remove to wire racks and let cool.

Store in an airtight container at room temperature up to 3 days.

Per cookie: 34 cal.; 1g prot.; 2g total fat (0 sat. fat); 5g carb.; 0 chol.; 3 mg sod.; 0 fiber

Cut the Nut

Small amounts of nuts can be chopped neatly using a chef's knife with a long, sharp blade. Spread nuts in a single layer on a heavy cutting board and chop using the same pivoting action you would for chopping onions or herbs. For larger amounts of nuts, a food processor works wonders, but be careful not to overprocess or the nuts will turn to paste.

Kathy Farrell-Kingsley is food editor of Vegetarian Times.