Name: Spicy Nut Truffle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 2/3 cups Klein’s Naturals unblanched almonds; 1 2/3 cups Klein’s Naturals walnuts; 3/4 cup sugar; 2 teaspoons ground cloves; 1 teaspoon baking powder; Good pinch salt; 1 egg (or a little more); Powdered sugar (sifted (do not skip the sifting))

Spicy Nut Truffle

For nut lovers only: the famous Pfeffernusse, Sephardi style. Perfect for Passover and gluten-free without even trying. Don’t try to bake them on a disposable cookie sheet, or the bottoms will burn.

Spicy Nut Truffle

Prep Time 20

Cook Time 15

Total Time 35

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Servings

Ingredients

1 2/3 cups Klein’s Naturals unblanched almonds
1 2/3 cups Klein’s Naturals walnuts
3/4 cup sugar
2 teaspoons ground cloves
1 teaspoon baking powder
Good pinch salt
1 egg or a little more
Powdered sugar sifted (do not skip the sifting)

Instructions

Preheat the oven to 400°F. In a food processor, place all ingredients, except the egg, and grind until you obtain a finely ground but still textured mixture. Do not grind finer or you will get a greasy mixture. Transfer to a mixing bowl. Add the egg and mix by hand until the mixture is smooth and malleable, adding just a little more egg if necessary. Shape the mixture into little balls. Pour powdered sugar over the balls (as opposed to rolling them into the sugar, which might make them look greasy), shaking off the excess sugar. Place the balls on a real cookie sheet lined with parchment paper. Bake 15 minutes, not a second longer. The truffles will look cracked all over. Let the truffles cool completely before storing in an airtight tin.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now