Difference between revisions of "Basic Passover Nut Torte"
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* ½ tsp [[vanilla]] | * ½ tsp [[vanilla]] | ||
| − | == | + | == Procedures == |
# Blend [[egg]] yolks and [[granulated sugar|sugar]]. | # Blend [[egg]] yolks and [[granulated sugar|sugar]]. | ||
# Add matzoh meal, [[baking powder]], [[vanilla]], and [[almond]]s. | # Add matzoh meal, [[baking powder]], [[vanilla]], and [[almond]]s. | ||
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[[Category:Matzo meal Recipes]] | [[Category:Matzo meal Recipes]] | ||
[[Category:Passover Desserts]] | [[Category:Passover Desserts]] | ||
| + | [[Category:Dessert Recipes]] | ||
| + | [[Category:Holiday Recipes]] | ||
[[Category:Torte Recipes]] | [[Category:Torte Recipes]] | ||
Latest revision as of 07:08, 14 July 2012
Ingredients
- 6 eggs
- ½ cup matzoh meal
- 1 tsp baking powder
- 1 cup blanched almonds
- 1 cup sugar
- ½ tsp vanilla
Procedures
- Blend egg yolks and sugar.
- Add matzoh meal, baking powder, vanilla, and almonds.
- Beat egg whites till they hold a stiff peak.
- Fold whites into the nut- matzoh mixture, pour into a buttered 8 inch spring-form pan.
- Bake in a pre-heated 350 °F oven for 40–50 minutes.
- Turn upside down on a plate to cool.
- Serve plain or with strawberries and whipped cream.
