Yield: makes about 4 dozen
Ingredients: 3 eggs, beaten; 1 cup sugar; 1 tsp. almond extract; 1 tsp. vanilla extract; 1 tsp. grated lemon peel; 1 cup oil; 1/4 tsp. salt; 1 tsp. baking powder; 3 cups flour; 1 cup chopped walnuts or almonds; cinammon/sugar mixture

Recipe information

Yield
makes about 4 dozen

Ingredients

3 eggs, beaten

1 cup sugar

1 tsp. almond extract

1 tsp. vanilla extract

1 tsp. grated lemon peel

1 cup oil

1/4 tsp. salt

1 tsp. baking powder

3 cups flour

1 cup chopped walnuts or almonds

cinammon/sugar mixture

Preparation

Beat eggs, sugar and oil. By hand stir in extracts, peel, flour, baking powder, salt. Add nuts.
Place dough in refrigerator after mixing, for 1 or 2 hours. It makes the dough harder and easier to handle.
Wet hands and form two loaves. Place on opposite sides of a cookie sheet with sides. Bake 30 minutes in 350 oven.
Remove and slice while still hot [prevents breaking]. Sprinkle with cinammon /sugar and put back on the cookie sheet and toast on each side for 5 to 8 minutes in 350 oven.

TagsJewish Cookie Dessert Nut Baking Low Fat

Recipe notes

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Brown Butter Miso Mochi Blondies

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

7UP Cake With Lemony Glaze

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Peppermint Black-and-White Cookies

A riff on the New York classic black-and-white cookie, featuring refreshing peppermint extract and a sprinkle of festive crushed candy canes.

Black Rice Pudding

Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.