When life gives you lemons…make lemon bars! These lemon bars require no juicing; just put the whole lemon in and don’t forget the sugar. They’re perfect for a party or any other time you’re looking for that bright lift that only citrus can give.
Recipe from Rae Keller, Congressman Jared Polis’ late great-grandmother, reprinted from the 1974 The International Grandmothers’ Cookbook: Favorite Recipes of Grandmothers from Around the World by Eileen Weppner.
Spain is the birthplace of marzipan and was first created in the 15th century. Jews adopted this candy as a Jewish dessert after a meat meal. Real Sephardic marzipan will include a few bitter almonds. Unfortunately, those are illegal in America because of the high content of cyanide (though you really only need a tiny…
Why do almonds have to be the star of every Passover cookie? Ground pistachios laced with citrus zest, cardamom and rosewater combine for an easy, one-bowl cookie that can be dressed up with drizzled chocolate or enjoyed on its own. Traannabder Joe’s sells pre-shelled pistachios—they are a worthwhile investment here.
Using the whole orange (yes, peel, pith and all!) gives this cake, adapted from Claudia Roden and other classic Sephardic recipes, its fantastic moisture, and almond flour makes it easy to dump all the ingredients in the blender or food processor and let it run. I always stock up on almond meal or flour for Passover,…
After the first two Passover seders, matzah is the last thing you want to see in your kitchen, but it’s all you have to eat for six more days! Turn the boring, bland cracker into something so good you’ll have to run out and buy a second box. The magic trio of butter, sugar and…
Frying bananas in honey brings out their natural sweetness and caramelizes them for maximum delectability. Paired with a thick swipe of ricotta and (if you eat kitniyot) a drizzle of tahini, this is dessert passing for breakfast.
The basic idea for this matzah (with the caramel-y base topped with chocolate) comes from Marcy Goldman, but this is a spicy and slightly less decadent variation. Don’t worry if it seems at first like the chocolate won’t melt—it will! If you want to make it a bit more wholesome, skip the caramel and just…
Macaroons are one of Passover’s go-to sweets, whether delicate puffs of unadulterated egg whites and sugar or chewy mounds of shredded coconut. These almond macaroons bake up more like a cookie with a slightly crisp outside and satisfying chewy texture. The combination of no flour and no leavening makes these cookies perfect for Passover, although…
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty…
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