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1 cup matzo meal
Preheat the oven to 350°F. Grease a cookie sheet or better yet, line it with parchment paper.
Combine the matzo meal, farfel, sugar, cinnamon, and salt in a medium bowl.
Beat the eggs to a froth in a separate bowl and beat in the oil. Add the egg mixture to the matzo meal mixture and combine well. Fold in the almonds.
Drop by the rounded teaspoonful onto the prepared cookie sheet and flatten slightly. These cookies do not spread. Bake until golden brown on the bottoms and edges, about 15 minutes.
Poster's Notes:
This time I tried them with sliced almonds and I think that's how I will keep them. When the cookies cooled, I had leftover chocolate glaze from another recipe test, so I dipped them in halfway. They're in the freezer awaiting the final test, of course, my kids! For the first time my whole family will be together and I'll be sitting there with this grin on my face to see all four of my grandchildren at one table!!!
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
1 cup matzo farfel
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup oil
1/2 cup almonds, sliced
They are crisp rather than chewy, with a nice hint of cinnamon. They don't spread, so what you see is what you get.