After making the chocolate hamataschen, I had two egg whites leftover. This recipe for almond cookies–really candied almonds in cookie form–used up both the whites and some languishing sliced and slivered almonds.
If you make this recipe with kosher-for-Passover powdered sugar (finely ground sugar with potato starch mixed in instead of cornstarch), these are good for Passover. Easy and elegant.
Here is another half shekel cookie idea: Carine Goren’s Black & White Chocolate Chip cookies. (more…)
Based on the recommendations of others (Chavi and Dvora), I gave Carine Goren’s challah (also see here for Miri’s version) a try. It is not an especially egg-rich dough, but the flavor is excellent.
The secret to the super shiny crust? I gave the loaves two coats of egg wash and let the egg wash dry between coats.
Thanks to my fellow bloggers, I discovered the Israeli dessert queen, Carine Goren (hat tip to Chavi, who has diligently worked to perfect Carine Goren’s challah. Not to digress by Chavi is a fantastic source of challah recipes–her blog is turning into a challapedia. Oh, and here is another post about Carine’s challah).
Anyway . . . enough rambling. Does anyone have a recommendation about which recipe to try first from this book? My husband says that when he bought the book at Steinmatzsky, the clerk raved about this book, but didn’t give any specific recipe recommendations.
Note: here is a US source for her books.
Update: Here is Dvora’s take on Carine’s challah, which includes a link to the recipe in Hebrew and a video of Carine making the recipe.
Pragmatic Attic 
