Cooking Israel

Almond Clusters

By Hila Cohen Magal

In my home growing up, my grandfather, grandmother and mother all cooked. We had many guests and many wonderful simchot. I loved to learn new things and to cook for my own family as it grew. I still enjoy cooking for the many visitors - friends and family who come from all over the land. With my husband Eyal, we created many new concoctions as well as those we inherited from our families. We try to make sure all our recipes are simple, inexpensive and delicious and reflect the culture and joy we get from cooking.

Serving Size: 8 - 10 people

*No Kitniyot Yields about 18 kebabs

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Ingredients

● For the kebab 4 cups (540g) sliced almonds
● 2 egg whites (66 grams)
● 4 TBS (68 grams) brown sugar
● mini cupcake liners
● ⅛ tsp ground cardamom

Directions

  1. Mix all ingredients together and let rest for 20 minutes
  2. .Heat oven to 295F/150C
  3. Fill each cupcake liner with 1 tsp or Tbsp of mixture - depending on how large or how many of the clusters you desire (clusters can also be arranged directly on a baking sheet)
  4. Bake for 15-20 minutes until clusters turn a light golden brown
  5. Let cool and store in an air-tight container

BETEAVON and ENJOY!


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