Passover Komish


"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."


40 m servings 285 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • 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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  • Prep

  • Cook

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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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  1. 7 Ratings


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...

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 ingredient...

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 - ...

Something is wrong with this recipe. Following the proportions given I ended up with a bowl of something the consistancy of cake batter.

I followed the directions exactly and it was too loose. I had to add at least an extra cup of matzoh meal and an extra cup of potato starch. The final outcome is good.

I am the recipe-giver, and need to clarify. This must be baked in very small loaf tins, that was excluded from original recipe. I have two metal ice cube trays, with no inserts, they wew around ...

absolutely wonderful!!!