SEPHARDIC PASSOVER: Cinnamon Dusted Haroset “Truffles” AND Flourless Macaroons

Cuisine & Diet: Dairy-free, Egyptian, Gluten-free, Jewish, Kid-Friendly, Mediterranean, Mizrahi, Moroccan, North African, Passover, Sephardic, Sweets & Desserts, Syrian, Vegetarian

Class Format: 2-DISH/LONGER DISH VIRTUAL PRIVATE COOKING LESSON ($225/individual household; $30 for each additional household signing in)

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MENU:

Italian Flourless Almond Macaroons with Pignoli Nuts
OR: Syrian Flourless Salted Pistachio Macaroons with Orange Blossom Water
Moroccan Cinnamon Dusted Haroset “Truffles” with Dates, Raisins, and Walnuts

GENERAL INGREDIENTS:

For Almond-Pignoli Macaroons:
Blanched, whole almonds
Pignoli nuts
Confectioners’ sugar
Almond extract
Vanilla extract
Egg whites

For Pistachio Macaroons:
Salted pistachios
Unsalted pistachios
Sugar
Egg whites
Orange blossom water
Confectioners’ sugar, for serving (optional)

For Moroccan Haroset “Truffles”:
Walnuts
Slivered almonds
Medjool dates or regular-size dates
Golden raisins
Black raisins
Sweet Passover wine (such as Manischewitz) or red grape juice
Matzah
Cinnamon

EQUIPMENT:
Measuring cups and spoons
Food processor
Melon scoop or 1-tablespoon sized measuring spoon
Small plate
3 medium mixing bowls
2 large baking pans or cookie sheets lined with parchment paper