These are so yummy you’ll want to make them all year round.
Pesach Almond Snaps
Servings
Ingredients
- 1/2 cup non dairy margarine
- 1/2 cup sugar
- 3 oz ground almonds
- 1 Tbsp potato starch
- pinch of salt
- non-dairy creamer
- fresh berries
Instructions
- Preheat the oven to 350 deg F.
- Melt the margarine and sugar in a saucepan over a medium heat. Once the sugar has dissolved, add the almonds, potato flour and salt and mix well. Remove from the heat and allow to cool (about 20 minutes).
- Line a baking tray with baking paper and drop teaspoons of the cooled mixture onto the paper about 5 inches apart.
- Bake for 8 – 10 minutes until lightly browned.
- Allow the biscuits to cool on the baking tray for about 5 minutes before transferring to a cooling rack.
- Sandwich together with whipped non-dairy creamer and fresh berries, or use as wafers with ice cream.
They didn’t come out like cookies. The mixture was watery, and I waited till it was thick, however it still just melted all over the cookies sheet.
Maybe the sugar/margarine needs to be cooked much longer till it turns to caramel.
How should you keep these after made to stay fresh?