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Vegetarian: Nutty Passover Rolls

Sink your teeth into these lusciously delicious nutty Passover rolls.

If you're looking for lighter, healthier Jewish recipes to celebrate Passover, Ruth Joseph and Simon Round's cookbook Jewish Traditional Cooking (Kyle Books, March 2013) is a great place to start. This gorgeous cookbook celebrates classic Jewish fare in delicious ways that reflect Joseph's affinity for lower-fat, lower-calorie dishes. Jewish Traditional Cooking is not a vegetarian-only cookbook, but it does deliver plenty of veg-friendly Jewish recipes to enjoy for the holidays or year-round. These Passover Rolls are a "tempting change from matzos", says Joseph.
If you're looking for lighter, healthier Jewish recipes to celebrate Passover, Ruth Joseph and Simon Round's cookbook Jewish Traditional Cooking (Kyle Books, March 2013) is a great place to start. This gorgeous cookbook celebrates classic Jewish fare in delicious ways that reflect Joseph's affinity for lower-fat, lower-calorie dishes. Jewish Traditional Cooking is not a vegetarian-only cookbook, but it does deliver plenty of veg-friendly Jewish recipes to enjoy for the holidays or year-round. These Passover Rolls are a "tempting change from matzos", says Joseph.

Nutty Passover Rolls

Recipe from Jewish Traditional Cooking (Kyle Books, March 2o13) by Ruth Joseph and Simon Round

Yields 40

Ingredients:

  • 3-2/3 cups fine matzo meal

  • 2 teaspoons salt

  • 4 teaspoons superfine sugar

  • 3/4 cup chopped almonds or walnuts

  • 1 cup light olive oil

  • 8 organic free-range eggs


Directions:

  1. Preheat oven to 375 degrees F. and line two baking sheets with parchment paper.

  2. Sift matzo meal into a mixing bowl, and add salt and sugar.

  3. Toast the almonds or walnuts in a dry frying pan until they start to color, remove to a plate, and set aside to cool.

  4. In a heavy-bottomed pan, heat 2 cups water with the oil until it comes to a boil. Quickly pour in matzo meal and beat hard over the heat until the mixture starts to come away from the sides of the pan.

  5. Remove from the heat and set aside to cool slightly.

  6. Beat eggs, and slowly add the to the pan, beating really well between each addition. Keep beating until the mixture is glossy and smooth.

  7. Fold in the nuts and set aside to cool.

  8. Shape mixture into 40 golfball-sized balls and arrange on the prepared baking sheets, spacing them out to allow room for them to spread.

  9. Bake for 25 minutes or until lusciously golden.

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