Joan Nathan's Passover Brownies Good Enough for the Whole Year A dessert. Recipe taken from JEWISH COOKING IN AMERICA (Alfred A. Knopf, 1998). These brownies, created by Capsuto Frere Restaurant in New York City for their Passover Seder, are moist and delicious all year round. Ingredients
1. Cream the butter and sugar together. Mix in the egg yolks. 2. Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour. 3. Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares. Yield: about 24 brownies Other Passover desserts found in Joan Nathan's cookbook, Jewish Cooking in America, include:
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