Passover Komish Recipe - Allrecipes.com
  • READY IN 40 mins

Passover Komish

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 to 4 dozen cookies Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
May 27, 2003

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 - more like brownies.

 
Most Helpful Critical Review
Apr 21, 2005

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 batter. Oy vey. I suggest adding lots more potato flour and matzoh meal and sugar---then you have a dough. Problem is though, once you roll the results up and bake them you end up with a brittle exceeding fragile product. I managed to cut some into bars and sugar them as directed. Probably could have used another egg to bind since I had to add so many dry ingredients to yield anything workable.

 

7 Ratings

Apr 12, 2006

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 ingredients.

 
Apr 12, 2003

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

 
Apr 13, 2003

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.

 
Mar 19, 2012

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 with the old frigidares. Size about 4 inches by 10 inches. Or try small foil loaf pans with parchment inside. This recipe is NOT for free standing cookies. Try again... I just made them and it works. SR

 
Dec 11, 2002

absolutely wonderful!!!

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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