Planning A Meal? Try these:


More Like This:
Almond Macaroons Ave. Rating is 5
Sweet Couscous with Dates, Raisins and Almonds Ave. Rating is 5
Apple Dulce (Candy) Ave. Rating is 4
Borekas de Calabaza (Pumpkin Borekas) Ave. Rating is 3.5
Mustachudo (Nut Cookie) Ave. Rating is 2.5

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5

 

See all of jrt 's recipes

 

 

Search Jewish Web




 

Kurabiyes
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

These make tasty little treats that go well with a dessert table set with baklava and katayeff.

Serves: About 4 doz.

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Dessert

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

For the dough:
1 cup oil
1 cup sugar
3 cup flour
1 tsp. peanut butter
1 tbs. almond extract
1/2 tbs. cinnamon
1/4 tbs. clove (ground)

For the topping:
1/4 tbs. cinnamon
1/4 tbs. cloves (ground)
1/2 c finely ground walnuts
1/4 cup sugar
1 egg (for egg wash)

Directions

  1. Mix oil, sugar, peanut butter, almond extract, cinnamon and ground cloves together until consistency is smooth and creamy.
  2. Mix in flour to finish the dough. The dough should be firm with a dull coloring.
  3. Mix the cinnamon, walnuts, sugar and cloves to make the topping and set aside in a small bowl or plate.
  4. Take about ¾ tablespoon of the dough and roll into a small ball, then flatten slightly.
  5. Dip top of ball into the egg wash and then dip into the topping. Continue until the dough is used up.
  6. Bake at 350 degrees (F) for 20 minutes on the top oven rack.

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader