Almond Sandies for Pesach
If you went to Hebrew Academy Montreal around the 80's and 90's then you remember fondly Monsieur Suissa from the cafeteria. He was famous for his donuts (which were from Kosher Quality), his spaghetti in a cup, his frozen jell-o (OMG frozen jell-O!!) and of course, his sandies. These cookies would melt in your mouth and a mix of sugar and cinnamon flavors were the perfect antidote for those boring indoor recesses during the long Canadian winters.
I tried to replicate them here for pesach and the results were great (not the same, but great!).
After I photographed I left the cookies on a plate for the kids to eat. I didn't tell anyone they were for Pesach and they got rave reviews. My husband said he didn't like the sandy melt in your mouth texture though, can't win 'em all i guess.
I love these because as we all know food memories are a real thing and the smell in my kitchen when I tested these brought me back to school and childhood.
There is also something about Pesach that I like to keep super simple. There are a lot of things we can't eat, so instead of going crazy with special replacements and fancy food, I like to go back to basics. The simplicity of these sandies really resonates with me this time of year and I hope you guys love the too!
Yields: 2 dozen cookies
1/2 cup oil (whichever you use on pesach)
1/3 cup icing sugar (plus more for dusting)
1/2 cup ground walnuts
3/4 cup fine almond flour
1/4 cup potato starch
1 tsp lemon zest (optional)
1/2 tsp cinnamon (plus more for dusting)
Pre-heat oven to 350. In a mixing bowl whisk together oil and sugar.
Add in the rest of the ingredients and stir together gently just until combined.
Wet your hands and form balls from the mixture with wet hands. Place on a parchment lined baking sheet and bake for 10 minutes.
Sift icing sugar and cinnamon on top of the cookies while they're still hot.
Then let cool completely before taking them off the baking sheet, they can fall apart when still warm.