Almond Horns

I got this recipe like many people get recipes, passed around on a recipe group chat! I tracked down the source, it was a three-step process, the originator was ocheltayim.blogspot.com. Anyway, it was excellent, so excellent that I made it for a gluten-free friend a number of times. Actually, thanks to the almond flour, it’s really not a very Pesach-tasting cookie at all!

• 2 eggs
• 1/4 tsp salt
• 1 cup sugar
• 3 cups almond flour
• baking chocolate, for dipping

Mix all ingredients together. Roll into a log. Shape dough into horns.

Bake at 350°F (175°C) for 20 minutes.

Allow horns to cool and then dip into melted chocolate.

—Chanie Nayman, editor Family Table

Blueberry Muffins

I like to have something filling and healthful for breakfast, so I make a nice amount of these blueberry muffins every year.

YIELDS 10–12 MUFFINS

• 2½ cups almond flour
• ¼ cup coconut flour
• ¼ cup potato starch
• 1 tsp baking soda
• ¼ tsp salt
• 3 large eggs
• full ¼ cup honey
• ¼ cup coconut oil
• 4–5 Tbsp orange juice
• 1 Tbsp fresh lemon juice
• 2 tsp vanilla sugar
• ¾ cup frozen blueberries, mixed berries, or cherries
• handful sliced almonds (optional), for garnish
• cinnamon (optional)

Preheat oven to 350°F (175°C). In a large bowl, whisk together the almond flour, coconut flour, potato starch, baking soda, and salt until very well combined. Heat together the honey and coconut oil in a small bowl in the microwave for 30 seconds, and then another 30 seconds until oil is melted. (Alternately, heat together in a small pot.)

Meanwhile make a well in the center of the almond flour mixture. Add eggs and then the coconut oil/honey, orange and lemon juices, and vanilla. As the batter comes together, gently fold in berries of your choice.

Using a ¹⁄₃-cup measuring cup, scoop out batter into a muffin pan lined with parchment paper and sprayed with cooking spray. Top with sliced almonds and/or cinnamon if desired. Quickly place the pan into the oven (you don’t want the berries melting and turning the batter an unappealing color). Bake for 20 minutes or until golden brown. Don’t overbake.

Note: If using frozen cherries, cut them in half or quarters so flavor will be distributed throughout the muffin.

—Brynie Greisman, recipe columnist

Going-Nuts-for-Nuts Pesach Cookies

Here’s a family favorite that we make every year. The smell in my kitchen when I make these cookies, recipe courtesy of my sister-in-law Yaffa, reminds me of those street vendors in Manhattan who sell candied nuts!

YIELDS 15 COOKIES

• ½ cup ground filberts
• ½ cup ground almonds
• ½ cup ground walnuts
• 1 cup sugar
• ½ tsp vanilla sugar
• 2 egg whites
• ½ cup chocolate chips (optional)
• shredded coconut (optional)

Mix all ingredients and refrigerate for an hour. Roll dough into balls and refrigerate another 15 minutes. Preheat oven to 350ºF (175ºC). Bake cookies for 20–25 minutes until lightly browned. Let the cookies sit for 15 minutes before removing from baking sheet.

Note: I like to mix up the types of nuts because they add such a depth of flavor to the cookie. If you want to stick with one nut only, though, I would recommend almonds. Walnuts are great, but they have an intense flavor that isn’t so popular with the kids.

—Chaia Frishman, columnist