Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

Perfecting this confection was not an easy feat, but the fifth time was the charm. The result is melt-in-your-mouth goodness that I believe will become a Pesach tradition in your home. Don’t let the caramelized almond flour scare you off. It’s just an extra two minutes of your time, and it delivers huge flavor.

YIELDS 48 COOKIES

• 1½ cups almond flour
• 3 Tbsp sugar
• 1 egg
• ¾ cup Gefen Walnut Oil
• 1 cup confectioners’ sugar, divided
• 1 tsp vanilla extract can be omitted
• 2 cups potato starch
• 1 tsp salt

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Set a medium skillet over medium heat. Add the almond flour and sugar. Stir until the sugar melts and the almond flour becomes fragrant, about 2 minutes. Set aside to cool.

Place caramelized almond flour into a large mixing bowl along with the egg, oil, ¹⁄₂ cup confectioners’ sugar, vanilla, potato starch, and salt. Beat until combined into a cookie dough texture.

Shape into 1-inch (2¹⁄₂-cm) balls (I used a small scoop). Place on baking sheet at least 2 inches (5 cm) apart and bake for 10–12 minutes.

Roll warm cookies in the remaining confectioners’ sugar.

These cookies freeze beautifully.

(Originally featured in Family Table, Issue 888)