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  • 4 matzohs
  • 1/2 cup whole unblanched almonds
  • 4 Tbl. Sugar
  • 4 large eggs, separated
  • 1 tsp. ground cinnamon
  • 2 large granny smith apples, peeled, cored and thinly sliced
  • 2-3 Tbl. Vegetable oil


  • Preheat oven and grease the pyrex.
  • Break matzohs into small pieces and put in a medium bowl. Cover with boiling water and let stand 2 minutes. Drain matzohs and squeeze out as much water as possible.
  • In a food processor, grind almonds with 2 Tbl. Sugar until fine. Add to bowl of matzoh.
  • In a medium bowl, beat egg yolks with cinnamon and 1 Tbl. Sugar until lightened. Stir in the matzoh mixture, the apples, and the oil.
  • Beat egg whites until just stiff. Add 1Tbl. Of sugar and beat at high speed another 30 seconds or until glossy. Gently fold egg whites into matzoh mixture.
  • Spoon mixture into greased dish. Bake in preheated oven about 40 minutes or until browned and firm. Serve hot or warm. Can be refrigerated and reheated at 300° F for about a 1/2 hour

Categories: Kosher  Passover 
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