Pesach Cinnamon Streusel

The taste and texture of this streusel are super close to that of an oat-based version. Use this to top your favorite fruit crumbles and pies, baked apples, snack cakes, or desserts. The hazelnuts lend a creaminess to balance the crunch of the pecans. And consider yourself warned: it is deliciously addictive!

Yield: 5 cups

Ingredients

Cinnamon Streusel

1/2 cup pecans
1/2 cups hazelnuts
1 cup potato starch or Gefen Almond Flour
1 cup brown or white granulated sugar (see note)
2 teaspoons Gefen Cinnamon
6–8 tablespoons oil, such as Gefen Walnut Oil

Pesach Cinnamon Streusel

Name: Pesach Cinnamon Streusel
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1/2 cup pecans; 1/2 cups hazelnuts; 1 cup potato starch or Gefen Almond Flour; 1 cup brown or white granulated sugar (see note); 2 teaspoons Gefen Cinnamon; 6–8 tablespoons oil, such as Gefen Walnut Oil

Bruchy Duschinsky

Whisk by Ami Magazine

Recipe Description:

Yield: 5 cups

Ingredients

Cinnamon Streusel

1/2 cup pecans
1/2 cups hazelnuts
1 cup potato starch or Gefen Almond Flour
1 cup brown or white granulated sugar (see note)
2 teaspoons Gefen Cinnamon
6–8 tablespoons oil, such as Gefen Walnut Oil

Directions

Step 1

In a food processor fitted with the S blade, pulse the pecans and hazelnuts until finely ground.
Transfer to a bowl and add the potato starch, sugar, cinnamon, and six tablespoons oil. Mix well by hand. If the mixture is too dry, add one teaspoon oil at a time, mixing after each addition.
Transfer to an airtight container and store for up to two weeks in the fridge, or for months in the freezer.

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