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Passover cookies
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Celebrate Passover with homemade matzo biscuits made with matzo meal instead of flour, staying fresh for up to 1 week.
Ingredients:
  • 200g hazelnuts
  • 200g unsalted butter, cubed, at room temperature
  • 165g (3/4 cup) caster sugar
  • 2.50 gm ground cinnamon
  • 230g (2 cups) matzo meal
  • 125mls (1/2 cup) port
Instructions:
  • Preheat the oven to 170°C. Line 2 large baking trays with non-stick baking paper and toast hazelnuts on one tray for 5 minutes. Let them cool, then grind in a food processor until fine.
  • In a medium mixing bowl, combine the butter and sugar using electric beaters for 1-2 minutes until just combined. Mix in the ground cinnamon.
  • Gradually incorporate the matzo meal and port, stirring with a wooden spoon until fully blended.
  • Form the mixture into tablespoon-sized balls, then arrange approximately 10 balls on each baking tray, spacing them 4cm apart. Use a fork to gently press down on each ball to flatten it slightly. Bake in a preheated oven for 12 minutes, rotating the trays halfway through baking.
  • Take out of the oven and let it sit on the trays for 10 minutes. Then place onto a wire rack to cool thoroughly. Repeat with the rest of the mixture.

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