Passover Cookies Good Enough to Eat All Year Long
Passover is finally over…yet somehow I haven’t been craving bread, pasta and other forbidden foods all that much. Perhaps it’s because I made (and ate) enough KFP (Kosher for Passover) cookies, as my friend Julie calls them, to last me the eight days. Not only did I bake dessert as a Passover meal supplement, but also as a substitute for the home-cooked treats I missed out on, as I did not go home for the Seders this year.
My Grandma Bea is the source of the following cookie recipe that I am sharing with you. They’re her “healthy,” one-bowl, so-easy-even-my-ten-year-old-
Grandma Bea’s Almond Cookies:
2 egg whites
1/3 c. sugar
2 c. slivered almonds
Vanilla (optional)
Preheat the oven to 300 degrees. Prepare a baking sheet with non-stick spray. Combine all the ingredients in a bowl. Drop mixture on the baking dish by the tablespoonful, leaving a half-inch between each cookie. Bake for 20 minutes until the cookies are lightly browned. Enjoy.
Article and photo by Hilary Gerstein
One thought on “Passover Cookies Good Enough to Eat All Year Long”
these look so delicious! so sorry i missed out on them
-rd-