These cookies are the first thing you should bake for Pesach
This is the cookie that I look forward to on Pesach each year.
It’s absolutely perfect and not in any way “Pesachdig” tasting. It’s crispy, delicious, and tastes like coconut and almonds, the perfect addition to your coffee (or tea) break.
We have been baking these for over 10 years now and we never tire of them.
In a bowl, whisk together potato starch, sugars, nuts, and coconut.
Add eggs and oil, mixing until just combined.
That’s all! The batter is ready.
Time to shape into balls. ¾ inch balls is perfect. It helps to do this with gloved hands rubbed with a drop of oil.
That will help you roll perfect balls just like these. Place onto a baking sheet about 1½ inches apart.
Bake for 16-18 minutes, until golden but still light. Do you see how they’re just golden at the edges?
You can store the biscuits in an airtight container for up to a week, or freeze for maximum freshness.
Nina’s Pesach Cookies
Ingredients
- 2 cups potato starch
- 1 cup sugar
- 1 tbsp vanilla sugar
- 1 cup ground almonds
- ¾ cup ground coconut
- 2 eggs
- 1 cup oil
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a bowl, whisk together potato starch, sugars, nuts, and coconut. Add eggs and oil, mixing until just combined.
- Shape dough into ¾-inch balls. It helps to do so with gloved hands and rubbing a drop of oil on them. This will help you roll perfect balls. Place onto a baking sheet about 1½ inches apart.
- 4. Bake for 16-18 minutes, until golden but still light. Cool biscuits on a wire rack.
- Store biscuits in an airtight container for up to a week or freeze for ultimate freshness.
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