Passover Almond Clusters | Miki Shemo | Photography: Daniel Lailah
Passover Almond Clusters | Miki Shemo | Photography: Daniel Lailah
Recipe

Passover Almond Clusters

These Passover ​​almond clusters are baked at a low temperature for 30 minutes, creating a delicious toasted treat bursting with almond flavor

These are almond clusters are generally made for Passover, but their crunchy texture, easy preparation and addictive flavor makes them a crowd favorite year round. And the extra bonus – since they don’t contain flour, they are also gluten-free – and even pareve.

The clusters stay crisp and fresh for 3 weeks, but they will likely be eaten much sooner – we recommend making double the amount in advance.

Ingredients for Passover Almond Clusters

  • 7 oz (200 grams) blanched almonds sliced
  • 2 tablespoons (20 grams) Sugar
  • 1 heaping tablespoon (30 grams) honey warmed slightly
  • 1 egg white

Instructions

  • 1. Heat the oven to 300F (150C) degrees.

  • 2. Place almonds in a bowl, add the sugar, honey and egg white and mix gently, until all almonds are evenly coated.

  • 3. Measure out tablespoon sized portions of the mixture and place on a baking sheet lined with parchment paper.

  • 4. Bake for about 30 minutes, or until golden.

  • 5. Cool completely and store in an airtight container outside the refrigerator for up to 3 weeks.

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Variation:

Add about 1/3 cup of sunflower seeds or dried cranberries. The baking time will be shortened by 5 minutes.

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