Crispy Passover Cookies (Gluten-Free)

READY IN: 25mins
Recipe by blucoat

I found this really tasty recipe on an online forum. It could not be easier to throw together (dough can be mixed by hand) and tastes much better than the usual Passover cookies. Dough can be frozen and recipe can be halved. Recipe makes 4 dozen small cookies on 2 cookie sheets.

Top Review by Arlene B.

Tasty and very crunchy! I used ground almonds and the taste was mostly like toasted almonds. The batter was more than thick, though - I had to form it into balls by hand and push it together on the baking sheet to keep it together. I think that either I beat the eggs and sugar too long (Idid it until it was light yellow and formed a ribbon) or my eggs were too small (though they were "large" eggs). Next time, I think I'll do it in a food processor and first grind the almonds extra fine, then add sugar and finally the eggs and vanilla.

Ingredients Nutrition

  • 2 eggs
  • 12 teaspoon salt
  • 1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
  • 1 cup sugar
  • 3 cups ground nuts (walnuts, almonds, etc., you can combine different types)
  • coconut (optional)

Directions

  1. Beat eggs eggs, salt, and vanilla.
  2. Add sugar, nuts, and coconut, if using. The mixture will be thick.
  3. Drop onto a greased pan by small spoonfuls. Bake at 350°F for 15 minutes or until golden. Let harden before removing from pan.

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