Passover Recipes: Finger Cakes
Try out a recipe from one of the oldest Jewish communities in the diaspora.
Servings: 24
The Jewish community of Tunisia is one of the oldest in the diaspora. For Pesach, the ritual of the seder plate is unique. It is covered with a beautiful scarf and the family sings as the plate arrives at the table. Before the ceremony starts, the seder plate is placed on a child’s head and then rotated seven times, and the child receives one of these finger cakes.
2 cups potato starch
2 cups matzah flour
3 eggs
1 ½ cups sugar
1 egg
4 ounces raw, unpeeled almonds,
chopped
2 tablespoons oil, any type
Preheat oven to 350 F. Mix all the ingredients and knead with your hands for a short time into a hard dough.
Divide the dough into 2 parts and with each one, form a log. Place the logs on a baking sheet lined with parchment paper or with a silicone mat. Bake for 30 minutes until golden brown.
Remove the logs from the oven and let them cool for about 10 minutes before slicing.
Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into ½-inch slices.
Put the cookies back on the baking sheet and bake for 10 to 15 minutes. Remove from the oven and leave to cool.
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