Perfect Passover Almond Cookies: Soft, Delicious, and Easy to Make

About fifteen years ago, we bought a toaster oven specifically for Passover. It may not sound like an impressive beginning to a story, but for us it was a real turning point.

For those who may not know, Ashkenazim do not use the same oven for Passover, and usually not the same stovetop or sink either. Until that year, we simply didn’t use an oven at all during Passover.

Anyone familiar with the Ashkenazi “no soaked matzah, no legumes” reality of Passover knows the options were limited. Either you bought hard and expensive potato flour cookies with a coconut flavor, or you simply didn’t eat cookies. Today the situation is better, with a wider variety of products, but fifteen years ago it was very different.

So when the toaster oven entered our lives, we suddenly found ourselves baking cakes and cookies in quantities that could rival a small neighborhood bakery. That year, we were hosting the Seder at my in-laws, and my husband and I decided to prepare a large assortment to bring with us.

At the time, we had very young children. Somehow we managed to kasher the kitchen a few days before the holiday, and each evening we baked together. The results were delicious Passover cookies, unlike anything we had known before. Moroccan friends said they reminded them of traditional henna celebration cookies, while Ashkenazim found in them a nostalgic taste of the holiday.

Out of everything we made, these cookies quickly became the favorite. They are the tastiest, the simplest to prepare, and always a success.

Almond and Walnut Cookies

Ingredients

3 cups coarsely ground almonds
3 cups coarsely ground walnuts
2 cups powdered sugar
3 eggs, not separated
Zest of 3 lemons
1½ teaspoons cinnamon
600 grams powdered sugar for coating

Instructions

Preheat the oven to 160°C.

In a large bowl, mix all the ingredients together. Form small balls with your hands. If the mixture becomes sticky, rinse your hands occasionally.

Roll each ball in powdered sugar. Do not skip this step.

Place the cookies on a baking tray in paper liners.

Bake for about 10 minutes, until a wonderful aroma fills the house.

Tips for Success

Do not overbake. The cookies should remain relatively soft. Overbaking will make them hard or burnt.

Do not skip the lemon zest. The combination of cinnamon and lemon zest creates the unique flavor.

Use only powdered sugar. This makes the difference between soft, delicate cookies and a dense mixture.

It is recommended to prepare large batches in advance and store them in airtight containers. If you bring these cookies as a gift, be prepared to receive many compliments.

Good luck and enjoy!