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We make these bars all year long. We switch up the toppings, sometimes using chocolate with crushed toasted nuts or even adding chocolate chips into the batter, but my favorite flavor is lemon. When I saw Meyer lemons on sale at my local grocery store, I couldn’t resist.
2 cups Gefen Almond Flour
1/2 cup Manischewitz Potato Starch
1 tablespoon baking powder
1/2 cup oil
1 cup sugar (or 1/2 cup regular sugar plus 1/2 cup coconut sugar)
1 teaspoon Gefen Almond Extract
1/4 cup Gefen Dried Cranberries (optional)
1 tablespoon lemon juice
2 teaspoons oil
2 teaspoons boiling water
zest of 1 Meyer lemon
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine x 13-inch (20×30-centimeter) baking pan with Gefen Parchment Paper and set aside.
Mix all cookie bar ingredients well and press into the prepared pan. Bake 22 minutes.
Mix all glaze ingredients until smooth. Pour over the bars while they’re still hot. Spread evenly and score into bars. Let cool and enjoy. Freezes well!
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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super yum! the glaze was VERY necessary but made it a tad too sweet….
These were TO DIE FOR!!! Absolutely INCREDIBLE!!!! Super easy to make and taste like a “shortbread” type cookie. You would NEVER know these are a Passover dessert. I will be making these year long. The almond flavoring paired well with the lemon glaze. I did make 2 slight changes to recipe; added a 1/4 tsp Lemon Extract to glaze for a more intense flavor and used 1/2 Cup Mixed Dry fruit blend (Dried Cranberries, Blueberries, Cherries, & raisins).
HIGHLY RECOMMEND!!! 5 STARS!!!!!