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Squares, Chocolate Almond (P, KLP)
Source: Hannah Sherebrin, my friend Rona's mother
Yield: 24 to 36 squares

8 oz. semi-sweet chocolate chips
8 oz. ground almonds (or hazelnuts)
8 oz. sugar
1 tbsp. potato starch
2 eggs
1 tbsp. Passover almond extract or liqueur

Line a 9"x13" baking pan with foil.

Melt chocolate chips in pan in a 250°F oven or over hot water in a double boiler, then spread in pan in an even layer. Cool in the fridge or freezer until firm.

Grind sugar and potato starch in blender or food processor until powdery. Grind almonds also, if using whole nuts. Reserve 1/4 cup of the ground nuts.

Blend eggs, extract, almonds, sugar, and potato starch into a smooth paste and spread evenly over chocolate. Sprinkle reserved nuts on top and pat down.

Bake at 350°F for exactly 20 minutes.

Cool 10-15 minutes in pan, then score/cut into squares (dipping knife in hot water to avoid sticking). Freeze until firm, then peel off foil and break into squares before serving.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A