Passover Desserts

mommymommymommy | Feb 23, 2010 |

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Passover desserts are served at the end of the tradional seder meal. Every spring, Jews around the world celebrate the holiday of Passover, an eight-day observance of the liberation of the Jewish people from slavery in Egypt over 3,000 years ago.

Because the slaves had to leave in a hurry in case Pharaoh changed his mind about setting them free, there was no time to bake bread for the journey. The dough had to bake in the open sun without rising. To remind us of the exodus, food with leavening is not eaten, including items made with yeast and baking powder.

Here are some Passover desserts that I make each year. My family loves them!

Passover Chocolate Chip Mandel Bread

This is my favorite Passover dessert, as well as a favorite for my friends and family.

Ingredients

3 eggs

1 cup sugar

3/4 cup oil

1 1/2 cups cake meal

1/4 cup potato starch

1 cup chocolate chips

Cinnamon sugar

Preheat your oven to 350 degrees. Beat in eggs and sugar together. Stir in oil, cake meal and starch. Add chocolate chips. Form into two loaves, place on a baking sheet, and sprinkle with cinnamon sugar. Bake the loaves for 30 minutes. Cut into 1/2 inch slices and place slices on its side. Sprinkle slices with more cinnamon sugar and bake an additional 10 minutes. Cool on wire rack.

Passover Chocolate Chip Cookies

This recipe is another must-bake Passover dessert each and every year.

Ingredients

1/4 cup butter or margarine

2 eggs

1/2 teaspoon vanilla

1 cup sugar

1 1/2 cups matzah meal

1 cup chocolate chips

Preheat the over to 375 degrees. In a bowl, cream butter and sugar. Add eggs and mix until light. Add matzah meal, vanilla and chocolate chips. Bake for ten minutes on a greased cookie sheet. Cool on wire rack.

Here is another traditional Passover dessert.

Sponge Cake

I cannot tell you how old this Passover dessert recipe is, but my Nana made it every year and so do I...in the same bundt pan she used in the 1940's!

Ingredients

8 eggs

1 1/2 cups sifted sugar

1 1/2 teaspoons lemon rind

3 Tablespons lemon juice

1 full cup potato starch, sifted

Dash of salt, if desired

Preheat oven to 350 degrees. Separate eggs (two large bowls) and beat egg yolks with a beater on high for two minutes. Add lemon juice, lemon rind, and sugar and mix for two minutes on medium speed.

Beat egg whites until they are stiff. Fold gently into batter. Pour into a tube pan and bake for 55-60 minutes. Invert the tube pan and cool thoroughly before removing from the pan.

These Passover desserts will be a sweet ending to your Passover seder.