It’s hard to believe that it’s already time to get ready for Pesach, but Purim has passed and Passover really is right around the corner. This year, we’re preparing with this easy, no-bake dessert that requires no special equipment (because maybe you only have KforP bowls and forks!).
I love pistachios! I think they’re my favorite nut (besides Richie, teehee). So these cookies are great, because they don’t hide the pistachio flavor with almond extract, ick! Don’t get me wrong, I like almonds, too, but there’s something about almond extract that I don’t like. I can pick out the flavor in any recipe, and it’s almost always used as a flavoring in pistachio desserts.
This recipe uses orange blossom water instead, which is optional, and therefore I skipped it, because I didn’t have any. So the four-ingredient cookies turned into three-ingredients cookies! That’s right, three.
Did I mention they’re parve and gluten free? Well, they are! I frozen half, because that’s what I do, and while lots of cookies are best hot out of the oven, these shine when they’re cold out of the freezer.
Ka’ik ib’Fisdok, Pistachio Cookies from A Fistful of Lentils
- 1 1/2 cups shelled pistachios
- 2 large egg whites
- 1 to 2 teaspoons orange blossom water, to taste (optional)
- 3/4 cup sugar
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the pistachios in a food processor and blend until finely ground
- Beat the egg whites until stiff peaks form and then fold in the orange blossom water if using.
- Gently pour the sugar over the egg whites and fold with a wooden spoon. Add the pistachios and fold until fully incorporated.
- Scoop the “dough” onto the cookie sheet, leaving 1 inch in between. Bake for about 15 minutes.
- Allow to cool for 30 minutes before removing them from the sheet, or else they may break.
Pho (pronounced fuh—rhymes with duh) is a Vietnamese beef and noodle soup. The raw meat is cut really really thin and is cooked when boiling broth is poured on top. I don’t know where to get kosher Vietnamese food, so I had to make it myself.
The first time I had a macaron was in Paris, and I liked them so much I brought a box home to New York. Fast-forward to three years later and you can buy macarons as easily here as you could in Paris! We’re not talking about Passover macaroons here, which are gross when they come in a box, but I recently discovered are good if they’re homemade. These French macarons are popping up everywhere, but they’re expensive little cookies, some costing around $3 each. So I decided to make them myself.
I’ve wanted to test out Indian food for a while now. I’ve experimented with all sorts of cuisines far away from my comfort zone, but Indian is one thing I reserve for restaurants. Until now, that is. If you were anything like me, it’s time to go spice shopping, because this is a great introduction to Indian cooking!
When my cousin invited me and 80 other people over for Shabbat lunch, I knew I had to chip in. I would make gluten-free cookies! Because what would be the point of bringing something if he couldn’t eat it? You see, my cousin has celiac disease; his body can’t digest gluten. Continue reading