Ingredients
Check off ingredients as you go
- 3 large eggs
- 140g sugar (brown sugar preferred) (⅔ cup)
- a few drops of liquid vanilla or 1 packet vanilla sugar
- 200g fine matza cake meal (1⅔ cups)
- 1 capful orange blossom water
- 200g potato starch (1⅔ cups)
- 160ml neutral oil (⅔ cup)
- 1 packet baking powder (Passover-approved)
- Preheat the oven to 180°C (350°F) on convection. Beat the eggs, sugar, and vanilla (or vanilla sugar) until the mixture whitens, then add, while continuing to stir, the orange blossom water extract, oil, Passover baking powder, matza meal, and potato starch.
- Continue mixing until you obtain a smooth, workable dough. Form fingers or rings (I make balls of about 35-40g that I flatten slightly before making a hole with my index finger), then arrange on a baking sheet lined with parchment paper. Bake in the middle of the oven for 15 minutes.
Tips and variations
Depending on the matza meal you use, you may need a bit more or a bit less. So check the consistency of the dough carefully - it should be pleasant to handle.
Replace half the matza meal with almond flour.
Add a level teaspoon of anise for variation.