Passover Komish

7
Shelley Ross 0

"This recipe for Passover komish (a type of cookie) is so good and so easy to make that you'll want to prepare it all year long! This cookie is similar to biscotti."

Ingredients 40 m {{adjustedServings}} servings 285 cals

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Nutrition

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  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  2. In a mixing bowl, beat eggs, oil, 1 cup sugar and almond extract. Stir matzo meal, potato starch, salt, nuts and sprinkles into the mixture. Separate the dough in half and form 2 long, wide rolls. Place the rolls on the parchment paper.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove from oven and cut on an angle into 1/2 to 3/4 inch cookies while still hot.
  4. Stir the cinnamon and sugar together and pour into a shallow bowl. Roll the cookies in the cinnamon sugar mixture and return the cookies to the cookie sheet. Turn oven off and return the cookie sheet to the oven. Let the komish dry overnight.
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Reviews 7

  1. 7 Ratings

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PMCCARTHY1964
4/21/2005

A gentile with a professional cooking degree in culinary including pastry, I just made these "cookies". The result is so awful and runny there is no possible way to roll the "dough" up---it is batter. Oy vey. I suggest adding lots more potato flour and matzoh meal and sugar---then you have a dough. Problem is though, once you roll the results up and bake them you end up with a brittle exceeding fragile product. I managed to cut some into bars and sugar them as directed. Probably could have used another egg to bind since I had to add so many dry ingredients to yield anything workable.

Debbie
4/12/2006

Please don't waste your time with this one-it comes out watery and you can't roll it. By adding matzo flour or potato starch you give it a dry floury taste. A waste of time and good ingredients.

NEWARKMOM
5/27/2003

I also found the batter to be way too thin, but when I thickened it with about a cup of cake meal, it worked fine and actually tasted delicious. I preferred the cookies that came out thinner - more like brownies.