Caramelized Nut Cookies for Passover
Serves: 3½ dozen cookies
  • 2 eggs
  • 1 cup sugar
  • ⅔ cup oil
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Pinch salt
  • 1 cup potato starch
  • 2 ½ cups ground almonds
  • 1 batch Caramelized Honey Almonds (see previous recipe) OR 1 cup candied almonds, chopped
  1. Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with whisk attachment, beat whole eggs together on high speed for about 5 minutes, until they are thick and foamy.
  3. Add sugar, oil, baking powder, cinnamon and salt. Beat until combined and creamy.
  4. Add potato starch and ground almonds and beat until combined. Add Caramelized Honey Almonds and mix gently until they are distributed.
  5. Scoop tablespoons of dough onto prepared baking sheets.
  6. Bake for about 10 minutes, until the tops are set.
Plan Ahead
  1. These cookies can be stored at room temperature for a few days in an airtight container or bag. If you’re making them more than 2-3 days before serving, store them in the freezer.
Recipe by Overtime Cook at