Passover Sweets - Carrot and Cinnamon Bites and Almond Macaroons

Mar 15, 2011
Frances Spiegel

Carrots - Frances Spiegel 2011

Despite Passover food rules one can still make delicious treats, such as traditional Almond Macaroons, and more unusual no-bake Carrot and Cinnamon Bites.

Preparations for the Jewish festival of Passover will start soon. In every Orthodox Jewish home the focus is on rigorous spring cleaning and careful meal planning. Passover is a time of food restrictions: all leaven (known as chametz), including fermented grain products, starter dough, bread and bread mixes, baking soda and baking power, cakes, biscuits, yeast or any products made with yeast, is removed from the home.

The Search for Leaven

On the night before the festival begins there is a ceremonial candlelit search for leaven. No leaven must remain! Customarily, ten pieces of bread, to remind us of the ten plagues, are hidden in the rooms to be searched. Sometimes a feather and a spoon are used to capture the last lurking bread crumbs, so that they can be removed.

With so many restrictions, the traditional Jewish cook is always looking for interesting ideas. These two recipes, Carrot and Cinnamon Bites and Almond Macaroons were discovered in one of my mother's old notebooks. I've not yet met anyone else who makes Carrot and Cinnamon Bites but Almond Macaroons are always very popular at Passover. The Macaroons can also be used in this Chocolate and Almond Cake recipe.

Almond Macaroons – Ingredients

225 g ground almonds
225 g castor sugar
3 small egg whites (The egg yolks can be used to make Rout Cakes, also popular at Passover.)
1 teaspoon lemon juice
1 teaspoon fine matzo meal
Approximately 20 blanched almonds

How to Make Almond Macaroons

Pre-heat oven to 400ºF/200ºC, Gas Mark 6, and grease a baking sheet.
Mix the ground almonds and the castor sugar in a bowl.
Beat the egg whites and lemon juice until the mixture forms stiff peaks. The lemon juice stabilizes the egg whites and helps add volume.
Add enough egg white mix to the almonds and sugar to form a smooth paste.
With wet hands divide the mixture and roll into small balls.
Before baking place half a blanched almond on top of each ball.
Place on the prepared baking sheet and bake for about 12 minutes until page golden brown. Allow to cool and enjoy.

Carrot and Cinnamon Bites - Ingredients

675 g carrots
450 g sugar
200 ml orange juice
1 teaspoon ground cinnamon
1½ teaspoons ground ginger
115 g ground or chopped mixed nuts

How to Make Carrot and Cinnamon Bites

Thoroughly wash the carrots, scrape and cut into small pieces. Steam or boil in a small amount of water until just tender. Mash well and squeeze out any surplus liquid.
Place mashed carrots into a saucepan. Add orange juice, sugar, cinnamon and ginger. Heat gently on a low heat, stir often to prevent sticking. After about 20 minutes add the mixed nuts.
Cook for a further 10 minutes, stirring frequently. Remove from the heat – the mixture should be fairly thick.
Place a sheet of greaseproof paper, or parchment paper, on a flat baking tray, or a pastry board. Spread the mixture to a thickness of approximately 1 cm and leave to cool. When cool, cut into fingers or squares, sprinkle with sugar and serve as sweets.