After the Almond Cream Cheesecake I’m kind of feeling like…drop the mic.
So to make your life easier, I’m sharing some more recipes for fabulous Kosher for Passover desserts and treats that I’ve posted on other forums in the past. Now they’re all here…easy peasy.
I’m nuts about these recipes.
I’m even throwing in one new and fantastic original recipe that I’m sure you haven’t seen before (maybe)!
Let’s get started!
Insanely Addictive Almond Pie Bars
The Insanely Addictive Almond Pie Bars are INSANE. Seriously.
I’m not even sure I can possibly make them this year because I would eat them ALL!!!
Cinnamon Almond Cookies
The Cinnamon Almond Cookies are based off a recipe I got on atkins.com. They are the perfect light grab an I-need-a-cookie treat. On the healthy side, they rank “not too bad”. A bonus during a holiday when everything seems heavy and mostly unhealthy.
Rocky Road Chocolate Treats
I’m including my super fun Rocky Road Chocolate Treats too. There are walnuts in these, which adds some crunchy sweet nuttiness to them. Kind of like me.
Lotus Root Chips
The biggest fabulous surprising treat are Lotus Root Chips. Lotus roots are the roots of the beautiful lotus flower. The roots are peeled, thinly sliced and fried for a cool looking crispy, crunchy, slightly sweet potato like chip. I’ve found that you can’t dehydrate these chips. I tried and it was an epic fail, they taste like uncooked potatoes or something similar. Dear Husband declared his love for me by eating them with various seasonings anyway.
Here are the recipes!Print
The gluten free Almond Pie bars are incredibly sweet, crunchy, chewy, caramely, and addictive. You’re going to want to make double, no triple, no quadruple the recipe. They. Are. That. Good.
- 10 ounces almond macaroons, crumbled
- ¼ cup + 1 tablespoon olive or safflower oil
- 1 cup brown sugar
- 2 tablespoons heavy whipping cream
- ⅓ cup honey
- 2 cups whole, raw almonds, coarsley chopped
- Preheat oven to 350°F.
- Spray a 9”x13” pan with non-stick vegetable spray or cover the bottom with parchment paper, leaving some of the paper to come up 2 sides of the pan. Set aside.
For the crust
- Press the macaroons evenly onto the bottom of the pan. Bake for 10 minutes until the sides of the crust start to brown.
For the filling
- While the crust is baking, place the oil, sugar, cream and honey into a 2-3 quart saucepan. Cook over medium heat, whisking constantly, until the mixture starts to bubble. Add the almonds and stir to combine.
- Pour the filling over the baked crust. Smooth the almonds so that they are evenly distributed over the crust. Bake for 20 minutes. Remove from oven and cool completely before slicing into bars.
- You can use pecans or toasted pumpkin seeds instead of almonds.
- You can drizzle chocolate over these. As if they weren’t crazy enough already!
These are the perfect light, pop-in-your-mouth treat.
- 1/2 cup, whole almonds
- 1/3 cup favorite sweetener
- 3 large egg whites room temperature
- 2 tablespoons favorite sweetener
- 1/8 teaspoon salt
- 1/2 teaspoon Pure Almond Extract
- 1/2 teaspoon Cinnamon
- 15 whole almonds
- Powdered sugar for finishing
- Heat oven to 200°F. Line a baking sheet with parchment or silicone mat. Set aside.
- In a food processor, chop nuts with 1/3 cup sweetener until nuts are finely ground.
- In a large bowl, with electric mixer at high speed, beat egg whites until foamy. Add the salt and two tablespoons sweetener until soft peaks form. Add the almond extract and cinnamon beating until stiff peaks form. Gently fold in nut mixture.
- With a spoon, drop 15 evenly spaced mounds. Press a whole almond into the top of each mound onto the prepared baking sheet.
- Bake meringues on center oven rack 1½ hours, until golden and very dry. Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off parchment. Sprinkle powdered sugar over the cookies.
- Store in an airtight container.
- You can use sugar, stevia or any powdered sweetener. If using sweetener packets the Atkins site recommends using 10 packets of sucralose type sweetener.
- I’ve made this recipe with three and four egg whites. The recipe with four ends up with the cookies being slightly flatter.
- You can also use 1/2 cup ground almonds instead of grinding whole almonds.
With all the time consuming Pesach preparations, it’s nice to have a super-zippy-quick treat recipe to fall back on. These treats are sweet and crunchy, and best of all chocolaty!!
- 5 ounces mini marshmallows
- 2 cups matzoh farfel
- 2 cups chopped walnuts
- 12 ounces chocolate chips, melted
- 1 tablespoon oil
- Line a large baking sheet with foil. Set aside.
- In a large bowl, toss together the mini-marshmallows, matzoh farfel, and walnuts. Set aside.
- Combine the oil with the melted chocolate and stir until smooth. Pour the melted chocolate over the marshmallow-farfel-walnut mix. Stir until all the ingredients are completely coated with chocolate. Drop a spoonful at a time on the prepared cookie sheet. Refrigerate until set.
- Alternative method: Spread the entire mixture on the baking sheet in an even layer. Refrigerate until set, then break into bite size pieces.
Crazy crispy and delicious. Easy to make too!
- 2 lotus roots, peeled and very thinly sliced
- Avocado oil for frying
- salt to finish
- Line a baking sheet with paper towels.
- Heat oil in a large skillet or Dutch oven over medium/high heat.
- Carefully add the lotus root slices to the oil. Do not overcrowd.
- As the slices begin to brown, quickly turn them over to brown on the second side. When the slices are lightly browned, quickly remove them from the oil using a slotted spoon or spatula and transfer them to the prepared baking sheet.
- Repeat with the remaining slices.
- Sprinkle with salt. Serve.
- Store in a paper bag so the chips remain crispy.
- Be careful not to let the chips overbrown or burn.
Please let me know what your favorite Passover foods are. I’d love to hear from you!
I’m sure you’re looking for Passover recipes…
Here are a ton! Click on the image!
FYI: I’m here to help make it way easier for you and reduce your pressure with my book “Shabbos Under Pressure“. I’ve found that using my electric pressure cooker to prepare for Passover, makes the cooking way easier and more efficient. For example, instead of cooking a huge pot of chicken soup on the stove for three hours, taking up valuable space on my stovetop, I can make even better soup in just an hour/hour and a half in my Instant Pot. I’ve even put together a Shabbos Under Pressure Passover Recipe Guide to help you convert the recipes in the book to Passover friendly recipes. If you don’t already have “Shabbos Under Pressure” now would be a great time to order it to ensure that you receive it with enough time to plan and cook your Passover meals.
You can order it here: