RECIPES TRIED AND TRUE
PASSOVER DISHES
ALMOND COOKIES
- 1 lb. sugar,
- 8 eggs,
- ½ lb. almonds (shelled),
- 2 cups matzo meal,
- 2 tablespoons potato flour.
Stir well sugar and yolks of eggs, mix matzo meal and flour thoroughly and add, blanch and split almonds and add, and last the stiff-beaten whites of eggs. Grease pans, line with paper and spread—bake fairly fast. Cut in slices and toast.
BEOLAS
Six eggs—Sufficient matzo meal to give it consistency.—Drop this from the point of a spoon into boiling fat or olive oil. When light brown, take out and drain. Serve with a syrup or with sugar and cinnamon.
BROD TORTE
- 10 eggs,
- 2 cups powdered sugar,
- ¼ powdered almonds,
- 1 cup matzo flour,
- Juice of one orange,
- Grated peel of one lemon,
- 1 tablespoon cinnamon,
- ½ teaspoon each allspice and cloves.
Beat yolk of eggs well with sugar, add grated almonds, orange juice, lemon peel, matzo flour, all the spices and last well-heated whites of eggs. Bake in slow oven. Can be served with whipped cream.
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