2384 passover biscotti aka mock Recipes

matzoh ( soak in water for a few minutes only to soften ), chopped walnuts, chopped pecans, sugar, dried apricots fine chopped, cinnamon, butter melted and divided, syrup, sugar, water, juice from 1 lemon, butter, honey, sugar , cinnamon, cream ( optional )

all-purpose flour, unsweetened cocoa powder, baking soda, salt, unsalted butter, softened, granulated sugar, eggs, walnuts, chopped, semi-sweet chocolate chips, sugar

frozen chopped spinach, matzo crackers, eggs, beaten, salt and pepper to taste, ground nutmeg, butter, grated parmesan cheese

eggs, cold water, salt, matzo meal, vegetable oil for frying, white sugar

eggs, canned pumpkin puree, vegetable oil, white sugar, baking soda, cream of tartar, salt, ground cinnamon, ground nutmeg, matzo cake meal

matzo farfel, eggs, beaten, white sugar, salt, kosher margarine, melted, apples - peeled, cored and shredded, very ripe bananas, mashed, ground walnuts, divided

eggs, vegetable oil, white sugar, matzo meal, potato starch, ground cinnamon, apples - peeled, cored and sliced, brown sugar, ground cinnamon, ground nutmeg

pareve margarine, semisweet chocolate, chopped, eggs, separated, white sugar, ground almonds

white sugar, pareve margarine, eggs, matzo cake meal, potato starch, salt, chopped walnuts, semisweet chocolate chips, white sugar, ground cinnamon

sugar, egg yolks, room temperature, fresh-squeezed lemon juice, grated lemon zest, rosemary leaves (*see cook s note ), unsalted butter, in small pieces and at room temperature, mixed berries (2 pints, different kinds), crumbled biscotti

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

milk, sour cream, shredded cheddar cheese, eggs, butter, melted, salt, ground black pepper, matzo farfel

unsalted margarine (1 stick), granulated sugar , plus, granulated sugar, eggs, separated, cooked and mashed sweet potatoes, fresh or canned, passover rum extract (optional), good-quality semisweet chocolate, melted and cooled, salt, water, semisweet chocolate, coarsely chopped, unsweetened cocoa powder , sifted, curls semisweet chocolate, pureed strawberries or raspberries

white sugar, dairy-free margarine (i use smart balance light to improve nutritionals), eggs, matzo cake meal, potato starch, salt, walnuts, chopped, semi-sweet chocolate chips, white sugar, ground cinnamon

lots of the following , in any combination (but listed in my own serving of preference), yucca, taro, jicama, parsnips, kohlrabi, turnips, daikon radish, celery root, any other root vegetable you enjoy, cooking oil spray, kosher or sea salt, creole seasoning (i like tony chachere s or my own blend; if i use tony s i don tsp use salt), enough chicken broth to use when pureeing the roasted veggies

tomatoes, peeled, stale bread, butter, cheese, onion, mixed herbs (or to taste), salt and pepper