Passover Nut Bars Recipes

PASSOVER LEMON BARS

Passover Lemon Bars image

These tasty lemon bars have double the zest and zing from lemon in both the crust and filling. You will love them.

Provided by Chef Laura Frankel

Categories Brunch, Desserts

Time 1h10m

Yield 16 bars

Number Of Ingredients 15

Ingredients

7 tablespoons unsalted melted butter
2 tablespoons sugar
1 vanilla bean scraped, or 2 teaspoons extract
¼ teaspoon kosher or sea salt
½ cup finely ground almonds
½ cup matzo cake meal
Zest from 1 lemon (preferably from an organic lemon)
1 cup plus 2 tablespoons sugar
3 tablespoons potato starch
3 large eggs
Finely grated zest from 2 lemons, (preferably from organic lemons)
½ cup fresh lemon juice (from about 2 - 3 medium lemons)
Pinch of kosher or sea salt
1 vanilla bean scraped, or 2 teaspoons extract
2 - 3 tablespoons powdered sugar, for dusting (optional)

Steps:

For the crust: Preheat oven to 350°F. Line an 8- x 8-inch baking dish with parchment paper or foil. Grease the parchment or foil. Heat butter until hot. Add sugar, vanilla, salt, almonds, cake meal, and lemon zest. Stir just to combine. Transfer crust to lined pan and press into the pan. Bake at 350°F until lightly browned, about 20 to 25 minutes. Set aside. For the filling: Decrease oven to 300°F. Whisk together sugar, starch, eggs, zest, juice, salt, and vanilla until well combined. Gently pour filling into baked crust. Bake the bars for 20 to 25 minutes until the center is no longer jiggly. Cool completely before garnishing with powdered sugar.

Nutrition Facts :

PASSOVER LEMON BARS

Passover Lemon Bars image

This Pesadik variation of a classic recipe is actually yummy, not just 'pretty good for Passover'. Also great for anyone allergic to wheat or corn.

Provided by Jeri Roth Lande

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h10m

Yield 25

Number Of Ingredients 9

Ingredients

6 ounces ground almonds
¾ cup white sugar
1 pinch salt
1 egg
2 egg whites
6 eggs
3 cups white sugar
3 tablespoons potato starch
2 large lemons, juiced

Steps:

Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9x11 inch baking dish.
Bake for 25 minutes in the preheated oven, or until the top is dry.
In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven.
Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 33.4 g, Cholesterol 52.1 mg, Fat 4.9 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 24.8 mg, Sugar 30.1 g

PASSOVER NUT CAKE

Passover Nut Cake image

baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!

Provided by AniSarit

Categories Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

10 eggs, separated
1 cup sugar
2 tablespoons matzo cake meal
1 tablespoon plum brandy (slivovitz)
1/2 lb walnuts, finely ground (scant 1.5 cups)

Steps:

Preheat the oven to 350degF.
Lightly grease a 9 inch springform pan.
Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
Cool the cake on a rack. As it cools, it will deflate.
Remove the sides of the pan.
It is best served the day it's made.

Nutrition Facts : Calories 374, Fat 24.7, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 29.4, Fiber 1.9, Sugar 26.2, Protein 12.2