Ingredients
1 ½ cups sugar
2 large eggs
1 cup vegetable oil, plus extra for greasing pan
2 tablespoons vanilla sugar
3 ¼ cups ground almonds
1/4 cup potato starch
1 cup mini chocolate chips, or 1 bag (10-ounce) chocolate chips
1/3 cup pecans, chopped into 1/2-inch pieces
1/3 cup shelled pistachios, chopped into 1/2-inch pieces 1/3 cup walnuts, chopped into 1/2-inch pieces
1/3 cup dried shredded coconut
1/3 cup golden raisins
1/3 cup dried cranberries
Instructions
PREHEAT oven to 375°F GREASE a 9 x 13-inch baking pan with oil and press in a piece of parchment paper to cover the bottom and sides. Grease the top and sides of the parchment.
IN A LARGE BOWL, beat the sugar, eggs, oil, and vanilla sugar with an electric mixer on medium speed, or mix well with a wooden spoon until combined .Add the ground almonds and potato starch and mix well.
Add the chocolate chips, pecans, pistachios, walnuts, coconut, raisins, and cranberries and mix to distribute.
SCOOP the dough into the prepared pan and use a spatula to spread it evenly.
Bake for 30 to 35 minutes, or until the edges are brown and when you insert a toothpick into the center, it has just a few crumbs on it. Let cool. Lift out the parchment and then cut into squares or bars.
Description
These are excellent. They are the Passover version of the Kitchen Sink Cookies.
Servings
24 bars
Notes
The add ins are all optional. Use as many or few as you like. I pulled out different chips and nuts and coconut and added what I wanted. I had some issues cutting them because I took them out of the pan to cut. I suggest cutting them in the pan. They are worth the caution in cutting.
Source
The Passover Menu by Paula Shoyer
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