Passover Cookies Good Enough to Eat All Year Long

Passover is finally over…yet somehow I haven’t been craving bread, pasta and other forbidden foods all that much. Perhaps it’s because I made (and ate) enough KFP (Kosher for Passover) cookies, as my friend Julie calls them, to last me the eight days. Not only did I bake dessert as a Passover meal supplement, but also as a substitute for the home-cooked treats I missed out on, as I did not go home for the Seders this year.

 

My Grandma Bea is the source of the following cookie recipe that I am sharing with you. They’re her “healthy,” one-bowl, so-easy-even-my-ten-year-old-brother-can-make-them cookies that she serves me on Passover and year-round.

 

Grandma Bea’s Almond Cookies:

 

2 egg whites

1/3 c. sugar

2 c. slivered almonds

Vanilla (optional)

 

Preheat the oven to 300 degrees. Prepare a baking sheet with non-stick spray. Combine all the ingredients in a bowl. Drop mixture on the baking dish by the tablespoonful, leaving a half-inch between each cookie. Bake for 20 minutes until the cookies are lightly browned. Enjoy. 

 

 

Article and photo by Hilary Gerstein

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