The Jewish Chronicle - - FEATURES -

PASSOVER bak­ing can be plea­sure or pur­ga­tory. Like many things in life, it is a mat­ter of whether you fo­cus on the op­por­tu­ni­ties or the lim­i­ta­tions. But think of those glo­ri­ous once-a-year treats that the fes­ti­val brings, whose unique tastes, tex­tures, shapes are redo­lent are of Passovers past — moist and ten­der co­conut pyra­mids; fra­grant, fudgey cin­na­mon balls; rich, dark, flour­less choco­late cake.

Most “tra­di­tional” Pe­sach sweets were prob­a­bly cherry-picked from the culi­nary tra­di­tions of wher­ever Jewish com­mu­ni­ties hap­pened to live — veg­etable-based jams (angemacht) from East­ern Europe, ten­der bis­cuits made with ground nuts from Spain and the Mid­dle East, del­i­cate meringues from France, moist tortes from the Aus­tro-Hun­gar­ian Em­pire…

This gor­geous al­mond choco­late dac­quoise is no ex­cep­tion. It has its roots in 17th-cen­tury France. It is a spec­tac­u­lar dessert made up of two lay­ers of al­mond meringue en­clos­ing a lus­cious cof­fee and choco­late fill­ing. It is equally de­li­cious in both the parev and dairy ver­sions; it is also coeliac-friendly. Chag Sameach!

Next week: Silvia Nacamulli

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