Ingredients
Check off ingredients as you go
- Makes about 25 pieces
- 4 eggs
- 150g (¾ cup) sugar (I use brown sugar)
- 100g (scant ½ cup) neutral oil
- 350g (3½ cups) almond flour
- 300g (2 cups) potato starch
- 1 packet Passover baking powder
- 100g (¾ cup) whole almonds (coarsely chopped)
- 1 capful vanilla or orange blossom water, or a few drops bitter almond extract
Whisk the eggs with the sugar and orange blossom water until the mixture turns pale. Pour in the oil while continuing to mix, then add the dry ingredients. Continue mixing with a wooden spoon until you have a smooth but soft mixture. Preheat the oven to 180°C (350°F) convection. Add the almonds and shape into two elongated, slightly flattened logs. Oil your hands if necessary.
Bake for 20 minutes - they should be just barely golden. Let cool, then cut diagonally with a very sharp knife and return to the baking sheet to brown for 10 minutes (flipping halfway through).
Tips
- Adjust the amount of dry ingredients based on your egg size - the dough should be slightly sticky but manageable.
- For an even crunchier result, replace some of the potato starch and almond flour with matza meal.