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Our twins wanted to make mini Chollas last month to take in for their teachers. Little charmers. Here's an easy recipe that the kids can help with for Passover.
These traditional Passover biscuits are a favourite at this time of year.
Ingredients:
225gms ground almonds
115gms sugar
¼ tsp vanilla essence (optional)
2 egg whites
Almond flakes to decorate
Method:
Preheat fan oven to 180⁰C/160⁰C (fan assisted) and line a baking tray. Beat egg whites until slightly stiff. Mix the ground almonds, sugar and vanilla, then add to the egg whites and mix until everything is incorporated and you have a sticky consistency.
Roll a heaped teaspoon of the mixture, or pipe a ball onto the prepared tray leaving space between each and then press each one down slightly (wet your finger slightly first to prevent sticking), and then scatter a few flaked almonds on top. Bake for appx 15-18mins, they will go slightly golden brown. They will firm up as they cool down, but you want them hard on the outside and slightly chewy in the centre.
Enjoy.
Gaby Van Clarke
Pastissets are a traditional biscuit, part of the rich culinary heritage of Menorca, one of Spain’s Balearic Islands just north of Mallorca. Similar to shortbread but with a coarser crumbly texture, they're especially popular around Christmas, Easter, and Saint's days.