Recipe from the new Perfect for Pesach cookbook by Naomi Nachman
Makes about 3 dozen Pareve cookies
Kosher for Passover
cookies
2 eggs
1 c. sugar
2/3 c. oil
1 t. baking powder
1 t. cinnamon
Pinch salt
1 c. potato starch
3 c. ground almonds
apricot filling
1⁄2 c. apricot jam
2 T. lemon juice
1⁄2 c. finely chopped pecans
batter
» Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside. With electric mixer, beat eggs on high for approximately 5 minutes, until thick and foamy.
» Add sugar, oil, baking powder, cinnamon and salt. Beat until combined and creamy.
» Add potato starch and ground almonds; beat until combined. Set aside.
filling
» Combine jam, lemon juice and pecans in small bowl.
» Coat your hands with nonstick cooking spray. Scoop out about 1 T dough at a time and roll into balls between your palms. Place ball onto prepared baking sheet.
» Use thumb or the back of a measuring spoon to form an indentation in the center of each ball.
» Fill with apricot filling. Bake for approximately 12 minutes, until cookie tops are set.
Cookies can be made ahead and frozen between layers of parchment paper to prevent sticking.
