Passover Confectioners Sugar Recipes

PASSOVER ICED LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
• In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
• Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
• Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

PASSOVER CONFECTIONERS SUGAR

Steps:

• Grind sugar and potato starch together in grinder until powdery.

PASSOVER POWDERED SUGAR

Steps:

• In a food processor, combine potato starch and sugar. Process until mixture is very powdery and resembles confectioners' sugar, about 2 minutes. Allow to settle for about 1 minute before removing processor cover.

ALMOND CAKE WITH CARDAMOM AND PISTACHIO

Steps:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.

PASSOVER POWDERED SUGAR

Steps:

• Grind sugar and potato starch together in grinder until powdery.

SESAME VANILLA PASSOVER COOKIES

Steps:

• Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
• Cream together ground sesame seeds, butter or margarine, sugar and confectioners' sugar until very light and fluffy. Beat in eggs, one at a time, then add vanilla, 1/3 cup toasted sesame seeds, 2 tablespoons orange zest and 1/2 teaspoon ground anise seed.
• In separate bowl, mix baking soda, salt, matzo cake meal and potato starch and stir into sesame batter. Let sit for an hour, covered.
• In separate bowl mix remaining sesame seeds, orange zest and ground anise.
• Drop dough by heaping teaspoonfuls onto cookie sheets and sprinkle with sesame-orange zest-anise mixture. Bake for 12 to 15 minutes until golden brown.