Passover Komish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 11, 2002
absolutely wonderful!!!
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Reviewed: 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
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Reviewed: May 24, 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.
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Photo by NEWARKMOM

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

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Reviewed: Apr. 6, 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.
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Reviewed: Apr. 8, 2003
Something is wrong with this recipe. Following the proportions given I ended up with a bowl of something the consistancy of cake batter.
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Reviewed: 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.
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Reviewed: 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.
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