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Pesach Almond Snaps

Pesach Almond Snaps

These are so yummy you'll want to make them all year round.

  • ServingsServings


  • 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


1.  Preheat the oven to 350 deg F.

2.  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).

3.  Line a baking tray with baking paper and drop teaspoons of the cooled mixture onto the paper about 5 inches apart.

4.  Bake for 8 - 10 minutes until lightly browned.

5.  Allow the biscuits to cool on the baking tray for about 5 minutes before transferring to a cooling rack.

6.  Sandwich together with whipped non-dairy creamer and fresh berries, or use as wafers with ice cream.

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