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Farfel Nut Thins (P, KLP, TNT)
Source: "Cooking Jewish 652 Great Recipes from the Rabinowitz Family," by Judy Bart Kancigor
Yield: 3 to 4 dozen

1 cup matzo farfel/ferfel
1 tbsp. matzo cake meal
1 cup sugar
1/4 tsp. salt
8 tbsp. (1 stick) unsalted margarine, melted
1 large egg, beaten
1 tsp. KLP vanilla or 1 tbsp. orange juice
1/2 cup almonds, ground
1/4 cup almonds, sliced

Preheat the oven to 325°F. Line a baking sheet with foil and grease.

In a large mixing bowl, combine the matzo farfel/ferfel, cake meal, sugar, and salt and mix well. Pour the melted margarine over the farfel mixture and blend until the sugar dissolves. Stir in the egg and vanilla followed by the almonds.

Drop the farfel mixture by the teaspoonful onto the prepared foil about 2" apart. Bake on the middle oven rack until golden brown, 8 to 10 minutes. Cool completely in the pan set on a rack before lifting the cookies from the foil.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A