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5 to 6 matzo
Syrup:
Soak matzo in water for a minute. Take them out and place them on a plate. Cover them with a towel for 15-20 minutes or until soft enough to fold.
Mix nuts and almonds with sugar, lemon peel, cinnamon, and some of the melted margarine, blend well.
In baking pan make layers with the pieces of soft matzo, top with a layer of nut mixture. Repeat layers until you're done. Drizzle part of the remaining margarine over the top.
Bake at 350°F for 25 minutes. Cut into squares when almost cool.
For the syrup:
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1-1/2 cups chopped nuts and/or almonds
1/2 cup sugar
1 tsp. grated lemon peel
1 tsp. cinnamon
1 stick KLP margarine
1 cup water
1 cup sugar
3 tablespoons lemon juice
Boil the water, sugar, and lemon juice for 10 minutes, stirring slowly until it thickens. Add the remaining margarine. Take off stove and let cool. Drizzle syrup over the cut squares.
My grandson and Laura's daughter are in the same class at Bet Shira Pre School in Miami and my daughter was on the cookbook committee with Laura so of course I have the wonderful book: At the End of the Fork. Today was the Seder for the children at Bet Shira. Laura and I asked Rachel Heims who originally submitted the recipe for the book. So here is the recipe with the answer as to what to do with the remaining margarine.