Our friend Rena Reich lives in Eli, a town just north of Jerusalem in the Shomron named after the biblical high-priest who served in the Tabernacle in nearby biblical Shiloh (1 Samuel 1:9).
If you are looking for something different and crunchy to snack on over Pesach, here’s a great recipe from Rena’s new book.
Use the almond pulp left over from making almond milk. If you don’t have any, feel free to use real almonds. Grind almonds into a fine powder with your blender.
When you roll these out, put them between 2 baking sheets. If you don’t have a rolling pin for Pesach, feel free to mush them down with the heel of your palm.
Ingredients:
- almond pulp – 2 3/4 cups
- matzo meal – 1/2 cup, finely ground
- salt – 2 teaspoons
- Galilee Green Olive Oil – 4 tablespoons
- water – 3/4 cup
- rosemary – 1 tablespoon, ground
Directions:
- Heat oven to 450 degrees
- Mix dry ingredients
- Add oil and water and mix into a dough
- Roll so that it is about 1/8th inch thick
- Brush with water and sprinkle with rosemary
- Slice into cracker size pieces and place on a lined baking sheet
- Prick with a fork and bake for 15-20 minutes
You may as well make lots of these, they’ll get snacked on by everyone!! ENJOY!!
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