This is a recipe that grew on me. First learned it from my aunt, Geraline Morris, of Rochester, NY. Kept making it as an adult for Passover because I liked it. Then started playing with it. Best change was using olive oil as the fat, instead of neutral oil. With the (original) plain oil, the cookie was good. With the olive oil, it went to a new level. Now it's a crumbly, delicious hybrid of biscotti and shortbread. Also played with shapes. When I serve these now, people are delighted and surprised how good they are. And I remember my aunt and family Seders when growing up. —Nancy
oil to grease cookie sheets & soup spoon
Jam topping (optional)
jam (your choice, or more than one)
In This Recipe
Heat oven to 350F
Lightly grease two regular or select two non-stick baking sheets
Beat oil and eggs (or tofu) with a mixer, blender or processor until fluffy. Add sugar & mix again. In another bowl, mix the cake meal, salt and ground almonds.
Mix the wets and dries together...best to do this, or at least finish it, by hand, as batter will get very thick. Spread in 3" wide logs, one on each baking sheet.
Bake 30 minutes & remove from oven. Cut across the logs at an angle (30-45 degrees) into sticks about 3/4" wide.
Spread the sticks on baking sheets & bake 10-20 minutes more, depending on how crisp or dark you want them.
Serve as Seder dessert. Or during the week of Passover, with wine or coffee.
ALTERNATE 1: with jam topping. Bake first time ONLY 10 minutes. Remove from oven. Using an oiled large spoon, make a trench down the center of each log. Spread the jam in the indentation. Dust with cinnamon & sugar. Return to oven and bake another 30 minutes. Cool. Cut across the jam to make individual cookies.
ALTERNATE 2: with different pans and shapes. Bake in square pans, then cut in smaller squares. Or in round pans, and cut in wedges like shortbread. Or shaped in rounds, like thumbprint cookies. You will still need sheet pans or cookie sheets for enough space for the second baking.
ALTERNATE 3: another way to serve jam topping. Bake the cookies plain. Serve at table with one or more jams in small bowls for dipping or spooning out.