Charoset and Italian Passover
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Total Time
45 mins
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Course
Dessert
Charoset and Italian Passover
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 100 g 3-1/2 oz blanched almonds
- 1 oog 3-1/2 oz or about 12 pitted dates
- 2 pieces of matzoh crumbled (about 50g)
- 200 ml 1 cup or so Marsala or other sweet wine
- 2 Tbs sugar
- cinnamon powder to taste
Instructions
- Add the dates and (if whole) the almonds to a food processor and, using the pulse function, chop them roughly. Then add the matzoh. Process again, using the pulse function, until you have a rough, granola-like mixture. (If your blanched almonds have already been slivered or sliced, add them with the matzoh rather than the dates.)
- Transfer the mixture to a bowl, and combine with the sugar and a pinch of cinnamon. Then add the Marsala slowly, mixing it with the mixture until it reaches a mortar-like consistency. Let rest for at least 30 minutes.
- Spoon the charoset into serving bowl and, if you like, sprinkle some more cinnamon on top.
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