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The Whole Foods Kosher kitchen

Moroccan Spicy Nut Truffles Recipe

Posted on 24th of February, 2012 by Lévana

Moroccan Spicy Nut Truffles

For nut lovers only: the famous Pfeffernusse, Sephardi style.  Moroccan to be exact. Perfect for Passover too, and gluten-free without even trying. Don’t try to bake them on a disposable cookie sheet, or the bottoms will burn.

Moroccan Spicy Nut Truffles


12∕3 cups unblanched almonds
12∕3 cups walnuts
¾ cup sugar
2 teaspoons ground cloves
1 teaspoon baking powder
Good pinch salt
1 egg, or a little more

Powdered sugar, sifted (do not skip the sifting)

Preheat the oven to 400°F. In a food processor, place all ingredients, except the egg, and grind until you obtain a finely ground but still
textured mixture. Do not grind finer or you will get a greasy mixture. Transfer to a mixing bowl. Add the egg and mix by hand until the mixture is smooth and malleable, adding just a little more egg if necessary. Shape the mixture into little balls.
Pour powdered sugar over the balls (as opposed to rolling them into the sugar, which might make them look greasy), shaking off the excess sugar. Place the balls on a real cookie sheet lined with parchment paper. Bake 15 minutes, not a second longer. The truffles will look cracked all over. Let the truffles cool completely before storing in an airtight tin.

Filed under: Almond Recipes, Dairy-Free Dessert Recipes, Dairy-Free Recipes, Dessert Recipes, Gluten Free Recipes, Gluten-Free Dessert Recipes, Kosher for Passover Recipes, Kosher Recipes, Moroccan Dessert Recipes, Moroccan Recipes, Recipes, Seder Recipes, Sephardi Recipes, Walnuts Recipes

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