2 Simple Passover Desserts Anyone Can Make—No Fancy Ingredients or Tools Needed

With Passover starting this Saturday (April 12), you’re likely finalizing your Seder menu. But, if you need some last-minute dessert inspiration we’ve got you covered! Treats without wheat and leaveners are simple to make and sure to satisfy your sweet tooth. Here are two delicious Passover desserts to bake and serve for the Jewish holiday.

Common ingredients used in Passover desserts

What sets Passover desserts apart is the use of certain ingredients in place of standard baking staples like all-purpose flour, oats and yeast. Here are some common ingredients that can be used (as long as they have a Passover-certification symbol) to create delicious treats that follow holiday guidelines.

• Almond flour
• Matzo meal
• Potato starch
• Dried fruit
• Nuts
• Ground spices
• Honey

Food

Andrew Zimmern’s Easy Passover Brisket Recipe Is a Must for Your Seder Feast

Brisket is a staple main dish for many Jewish holidays, including Passover. While this cut of beef is fatty, cooking it properly ensures juicy and flavorful meat. Chef and TV personality Andrew Zimmern grew up eating brisket–in fact, he told the Daily Beast in 2017 that “my grandmother made a great brisket and I then […]

2 tasty and simple Passover dessert recipes

Below, you’ll find two yummy desserts worth gracing your Seder table this year.

Mandel Bread

This Jewish cookie is thick and crunchy like biscotti thanks to cake meal and potato starch. Plus, it’s easy to make using this family-favorite recipe from First for Women lifestyle writer and editor Courtney Shapiro.

Ingredients:

Mandel bread:

• 6 eggs
• 1 cup sugar
• 1 cup vegetable or canola oil
• 1½ cups cake meal
• 4 tbsp potato starch
• 1 tbsp vanilla
• 2 tbsp lemon juice
• 12 oz bag semi-sweet chocolate chips

Topping:

• 1 cup sugar
• Cinnamon, to taste

Directions:

1. Preheat oven 350°F. In small bowl, mix together sugar and cinnamon. Set aside.
2. In large bowl, whisk eggs and sugar together. Add remaining ingredients for mandel bread, except chocolate chips. Mix until well-combined.
3. Once all ingredients are fully incorporated, fold in chocolate chips. Cover mixture with plastic wrap and chill in fridge 1 hour.
4. On an ungreased cookie sheet, form mixture into a log. Cut in half to form two log halves and space each one evenly.
5. Bake 40 to 50 minutes or until logs are golden brown. Remove from oven and cut logs into even strips.
6. Sprinkle strips with cinnamon-sugar mixture, wide side facing up. Place back in oven to bake an additional 10 minutes.
7. Cool on wire rack before serving.

Home

Got Leftover Matzo? Here’s How To Use It Up in 3 Delicious Dinners

These matzo recipes are anything but boring.

Passover Apple Cake

Deal of the Day

Save 52% and Get Clearer Skin With Medicube Zero Pore Pads 2.0 View Deal

On her YouTube channel, chef Katie Rosenhouse demonstrates how to make a Passover apple cake that’s perfectly moist and sweet. The recipe calls for store-bought matzo cake meal, but if you can’t find it, simply grind matzo meal into a fine flour using a blender or food processor.

Ingredients:

• 3 large apples (Honeycrisp or Pink Lady)
• ⅔ cup granulated sugar
• 3 large eggs, room temperature
• ⅔ cup matzo cake meal
• ¾ tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp. kosher salt
• 2 tsp. vanilla extract
• ⅓ cup vegetable oil
• Zest of ½ lemon (optional but encouraged)
• 1 cup walnut pieces, toasted
• Honey, for drizzling

Directions:

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform or standard cake pan with parchment paper.
2. Core and slice 1 apple into thin slices (with a mandolin or knife).
3. Sprinkle 1 tbsp. of the sugar evenly into the cake pan, and top with fanned out apples (when laying onto the parchment, remember the apple pattern will be reversed when flipped)
4. Whip eggs until lightened in color and doubled in size, 4 to 5 minutes. Add remaining sugar and continue to whip until thick and pale yellow, 5 to 6 additional minutes. While whipping, core and grate remaining apples (you can peel them first if you prefer).
5. Add cake meal, cinnamon, ginger, salt, vanilla, oil, zest, shredded apples and ¾ cup walnuts into egg mixture. Gently fold until combined.
6. Pour batter over fanned apples; spread evenly.
7. Bake 50 to 55 minutes until golden brown and a toothpick inserted comes out clean with a few moist crumbs.
8. Transfer pan to a cooling rack and leave at room temp. until cool enough to handle. Run a small knife around edges to loosen. Remove sides of cake pan if using a springform and flip onto a serving platter. Remove parchment and top with remaining walnuts; drizzle with honey and serve.