The Jerusalem Post - The Jerusalem Post Magazine - - CONTENTS - • Text, pho­tos and styling: PAS­CALE PEREZ-RU­BIN

Af­ter the shofar is blown to sig­nal the end of Yom Kip­pur, it’s cus­tom­ary to break the fast with a cup of tea, cook­ies and jam be­fore sit­ting down to a full meal. Below, I’ve listed a few recipes for cook­ies that are per­fect for break­ing the fast.

The sin­gle most im­por­tant in­gre­di­ent of these break-the­fast cook­ies are al­monds, since they are de­li­cious and have such a rich fla­vor. First, you have the light-col­ored hard shell. Once you crack open the shell, you get to the al­mond it­self with the thin dark peel that comes off only if you bake them or boil them in wa­ter. Only then do you en­counter the ivory white meat of the al­mond in all its glory.

So many dif­fer­ent desserts with vary­ing tex­tures can be made with al­monds. They can be ground, crushed, sliced and spread. When you take a bite of a dessert that was cre­ated with al­monds, the good­ness spreads through­out your whole body.

Any­one who fasts knows that by the end of Yom Kip­pur you are phys­i­cally and emo­tion­ally ex­hausted. Eat­ing desserts made with al­monds at the end of the fast is a great way to re­plen­ish our bod­ies and our souls.

Gmar ha­tima tova.


Of all the cook­ies I’ve eaten over the years to break the fast af­ter Yom Kip­pur, my fa­vorite has al­ways been a torte that is cooked in a wonder pot. Some­times they are made with lemon or orange. The fol­low­ing is a recipe my mother used to pre­pare when I was young.

Cook in a tall wonder pot.

6 large eggs, sep­a­rated 1½ cups sugar

1 packet vanilla sugar

1 tsp. lemon zest

1 cup flour, sifted

½ cup al­mond flour 3 heap­ing Tbsp. lemon juice


½ cup sliced al­monds

In the bowl of an elec­tric mixer, add the egg whites and beat at high speed. Grad­u­ally add the sugar and vanilla sugar while mix­ing. Con­tinue mix­ing un­til stiff peaks form. Grad­u­ally add egg yolks and mix un­til smooth.

Fold in lemon zest gen­tly. Then fold in the flour, al­mond flour and lemon juice. Gen­tly mix and then pour bat­ter into a greased pan. Bake in an oven that has been pre­heated to 180° for 35 min­utes or un­til a tooth­pick comes out dry. Let cool.

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