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Sarah Bernhardts
(About 24 cookies)
These elegant macaroons were named after the French actress.

Macaroons:
8 ounces (3/4 cup plus 2 tablespoons) almond paste
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1/3 cup (about 3) egg whites, lightly beaten
36 whole almonds (optional)
Ganache:
1 1/2 cups heavy cream
12 ounces bittersweet or semisweet chocolate, finely chopped or grated
1 teaspoon vanilla extract
Glaze:
6 tablespoons sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 tablespoon butter or margarine
2 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons sliced almonds or chopped pistachio nuts

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease the baking sheet.
2. To make the macaroons: Using your hands, work together the almond paste, sugar, and salt until well blended. Add the almond extract. Gradually beat in the egg whites to make a soft, dropable dough with the consistency of cooked oatmeal.
3. Place the almond paste mixture into a pastry bag fitted with a 3/8-inch or 5/8-inch plain tip and pipe onto the prepared baking sheet into 1 1/4-inch rounds about 1/2-inch high.
4. Bake until the macaroons begin to color, about 13 minutes. Let stand until the parchment can easily be pulled off cookies, about 2 minutes, then transfer to a rack and let cool completely.
5. To make the ganache: In a small heavy saucepan over medium heat, bring the cream to a low boil (no more than 118 degrees at which point the cocoa butter will separate from the chocolate), stirring occasionally. Place the chocolate in a medium bowl, pour the cream over top, and let stand for 30 seconds. Stir until melted and smooth.
Stir in the vanilla.
6. Pour into a medium bowl and refrigerate, stirring occasionally, until of spreading consistency, about 2 hours. (Ganache may be refrigerated for up to 1 week. Let stand at room temperature to soften until of spreading consistency, 30 to 45 minutes.)
7. Beat the ganache until light and fluffy. Using a pastry bag fitted with a 5/8-inch plain or star tip, pipe about 2 tablespoons of the ganache on top of each cookie. Refrigerate until firm, at least 30 minutes.
8. To make the glaze: Stir the sugar, water, corn syrup, and butter or margarine over a medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Stop stirring and boil for 1 minute. Remove from the heat, add the chocolate, and stir until smooth. Let stand until the glaze begins to firm.
9. Place the cookies on a rack set in a baking sheet and spoon the chocolate glaze over the tops, allowing the excess to drip off (the excess can be melted and reused). Arrange several almond slices or pistachios over top. Store in the refrigerator.

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Almond Horns
(About 60 cookies)
2 pounds (about 3 1/2 cups) almond paste
3 1/2 cups sugar
1 large egg yolk
1 cup (8 to 9 large) egg whites
24 ounces (about 6 cups) thinly sliced almonds
18 ounces semisweet or bittersweet chocolate, melted (optional)

Apricot glaze:
1 cup sugar
3/4 cup (8 ounces) apricot preserves
1/2 cup light corn syrup

1. Cover a baking sheet with parchment paper or aluminum foil and place the baking sheet on top of a second sheet.
2. Beat the almond paste and sugar until well blended. Beat in the egg yolk. Gradually add the egg whites and beat until well blended.
3. Drop the batter by rounded tablespoons into the sliced almonds and shape into 4-inch lengths, coating well with the almonds. Place on the prepared sheet and shape into crescents. Let stand for 1 hour.
4. Preheat the oven to 400 degrees.
5. Bake until lightly colored, 12 to 15 minutes. Remove the bottom baking sheet and continue baking until golden brown, 3 to 5 minutes.
6. Meanwhile, make the glaze. Bring the sugar, preserves, and corn syrup to a boil, reduce the heat to medium-low, and simmer, stirring frequently, for 5 minutes. Brush the warm cookies with the warm glaze. Let cool, then place in the freezer until chilled.
7. If desired, dip the ends of the cookies into the melted chocolate, then place on a wax paper-lined baking sheet and freeze until set.

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Lemon Halos
(About 48 cookies)
Dough:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable shortening
1 cup granulated or brown sugar
1 large egg
1 teaspoon vanilla extract
Meringue:
3 large egg whites
3/4 cup sugar
1 teaspoon vanilla extract

Filling:
3 large egg yolks
1 cup sugar
1/4 cup fresh lemon juice
1 teaspoon grated lemon zest
3 tablespoons butter or margarine

1. To make the dough: Sift together the flour, baking soda, and salt. Beat the shortening and brown sugar until light and fluffy, about 5 minutes. Beat in the egg and vanilla. Blend in the flour mixture. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Preheat the oven to 300 degrees. Lightly grease a large baking sheet.
3. To make the meringue: Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until soft peaks form. Gradually add the sugar, beating until stiff and glossy. Fold in the vanilla.
4. To assemble: By level teaspoonfuls, form the dough into balls. Place on the prepared baking sheet and flatten into 1/8-inch thick rounds. Spoon level teaspoonfuls of the meringue onto each dough round. Using the back of a small spoon dipped in cold water, hollow out the center of the meringues.
5. Bake until lightly colored, 10 to 12 minutes. Let the cookies stand until firm, about 1 minute, then transfer to a rack and let cool completely.
6. To make the filling: In a small saucepan, bring the egg yolks, sugar, lemon juice, and zest to a boil, stirring. Remove from the heat and stir in the butter or margarine. Let cool.
7. Spoon or pipe 1/4 teaspoon of the filling into the center of the halos.

VARIATION:
Chocolate Halos: Substitute 2 cups chocolate ganache (see page 000) for the lemon filling.

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Flower Spritzes
(About 60 cookies)
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 cup (2 sticks) butter or margarine, softened
1/2 cup sugar
1 1/2 tablespoons lightly beaten egg (about 1/2 large egg)
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Preheat the oven to 350 degrees. Lightly grease several baking sheets.
2. Sift 1 cup of the flour with the cocoa. Beat the butter or margarine until smooth, about 1 minute. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg, vanilla, and salt. Divide in half. Add the cocoa mixture to half of the butter mixture and the remaining 1 cup flour to the other half.
3. Place the doughs in separate pastry bags fitted with 1/2-inch plain tips. Leaving 1-inch between cookies, pipe 5 to 6 dots of one type of dough into circles onto the prepared baking sheets. Pipe a dot of the other dough into the center.
4. Bake until lightly golden, about 15 minutes. Let the cookies stand until firm, about 1 minute, then transfer to a rack and let cool completely.

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Fortune Cookies
(About 16 cookies)
These almond-flavored wafers are not an authentic Chinese food, but were created by an enterprising San Francisco restaurateur who was looking for a way to keep his patrons occupied while they waited for the bill. You will need to prepare fortunes on small strips of paper. To help you get started, here are a few sample sayings:
Happy Purim!
The highest form of wisdom is kindness. -– Talmud Berachot 17a
The beginning of wisdom is to desire it. -– Solomon Ibn Gabirol
Wisdom is to the soul as food is to the body — Abraham Ibn Ezra
Happy is he who performs a good deed; for he may tip the scales for himself and the world. -– Talmud Kiddushin 40:2
A man without friends is like a left hand without a right. -– Ibn Gabriol

6 tablespoons (about 5) egg whites
1/2 cup all-purpose flour
3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
1/4 teaspoon salt

1. Preheat the oven to 300 degrees. Grease a large baking sheet.
2. In a food processor or blender, process the egg whites for 30 seconds. Add the remaining ingredients and process until smooth. (This may also be done by hand.)
3. Drop by tablespoonfuls, 5-inches apart, onto the prepared baking sheet. (3 to 4 at a time.) Bake until the edges of the cookies begin to color, 13 to 15 minutes.
4. Remove from the oven, immediately place a fortune in the center of each cookie, fold in half, then pinch the ends together, holding for 1 minute to maintain the shape. (If the cookies harden too much to bend, return to the oven for a few moments.) Let cool.

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Leaf Cookies
(About fifty 2 1/2-inch or thirty 4-inch cookies)
Purchase a commercial leaf-mold — most have two 2 1/2-inch long cutouts — in specialty stores or make your own mold by cutting a leaf shape out of a thick piece of plastic or cardboard.

3/4 cup all-purpose flour
1/3 cup finely ground almonds, hazelnuts, pecans, or walnuts
1/8 teaspoon salt
1/4 cup (1/2 stick) butter or margarine, softened
1/3 cup superfine sugar
1 large egg or 2 large egg whites
1/2 teaspoon vanilla, almond, or orange extract
12 ounces semisweet or bittersweet chocolate, melted (optional)

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease a large baking sheet.
2. Combine the flour, nuts, and salt. Beat the butter or margarine until smooth, about 1 minute. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg or egg whites. Add the extract. Stir in the flour mixture.
3. Place a leaf-mold or stencil flat on the prepared baking sheet. Using a spatula dipped in cold water, spread a thin layer of batter in the mold (about 1 heaping teaspoonful for a 2 1/2-inch long mold), then carefully remove the mold. Wipe away any excess batter. Repeat, leaving about 1-inch between cookies.
4. Bake until the edges are lightly colored, about 8 minutes. Set the baking sheet on a rack and let cool. Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
5. For Chocolate-Dipped Leaf Cookies: Dip the tops of the cookies into the melted chocolate or spread the chocolate using a metal spatula. Place on a wax paper-lined baking sheet and let stand until set.

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Individual Baklava
(About 24 pastries)
Baklava, which means “sweet-of-a-thousand-layers,” is a traditional Purim treat throughout the Middle East as well as enjoyed throughout the year. This version consists of individual pastries.

Syrup:
2 cups sugar
1 cup water
2 (3-inch) cinnamon sticks or 1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
Filling:
4 cups (about 1 pound) finely chopped almonds, walnuts, or pistachios or any combination
1/2 cup sugar
2 teaspoons ground cinnamon

1 pound phyllo dough, cut in half crosswise
About 1 cup (2 sticks) butter or margarine, melted

1. To make the syrup: Stir the sugar and water over medium-low heat until the sugar dissolves. Stop stirring, increase the heat to medium-high, and bring to a boil. Add the cinnamon and, if desired, lemon juice and simmer until slightly thickened, about 15 minutes. Let cool and refrigerate for at least 8 hours.
2. To make the filling: Combine all of the filling ingredients.
3. Preheat the oven to 375 degrees. Grease a large baking sheet.
4. To assemble: Place 1 phyllo sheet on a flat surface and brush with butter or margarine. Place 2 tablespoons filling near a short end, fold the long sides over the filling, and starting from the filling end, roll up jelly roll style. (The pastries can be frozen for up to 3 months. Do not thaw; increase the baking time by about 10 minutes.)
5. Place the pastries, seam side down, on the prepared baking sheet about 2 inches apart and brush with butter or margarine. Bake until golden brown, about 20 minutes.
6. Drizzle the cooled syrup slowly over the hot pastry. Cover and store at room temperature or in the freezer.

VARIATION:
Date, Chocolate, and Nut Baklava: Reduce the nuts to 2 cups and the sugar to 2 tablespoons and add 6 ounces (about 1 cup) coarsely chop dates and 6 ounces coarsely chop semisweet chocolate.

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Pecan Tassies
(About 24 pastries)
Although pecan is the traditional filling for these Southern tartlets, any pie filling can be substituted. For a pareve treat, substitute standard flaky pastry (see page 000) for the cream cheese pastry.Pastry:
1 cup (2 sticks) butter or margarine, softened
8 ounces cream cheese, at room temperature
1/2 teaspoon salt
2 cups all-purpose flour

Filling:
3/4 cup brown sugar
1 large egg
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
Dash of salt
2/3 cup coarsely chopped pecans

1. To make the pastry: Beat the butter or margarine and cream cheese until light and fluffy. Add the salt. Beat in the flour to form a smooth dough. Wrap and refrigerate for at least 1 hour and up to 4 days.
2. Preheat the oven to 350 degrees. Lightly grease twenty four 1 3/4-inch by 3/4-inch (1 ounce) muffin tins.
3. On a lightly floured surface, roll out the dough 1/8-inch thick, cut out 3-inch dough rounds, and press into the prepared muffin tins. Or divide the dough into 24 balls and press onto the bottom and sides of the muffin tins. Refrigerate while preparing the filling.
4. To make the filling: Beat together the sugar, egg, butter or margarine, vanilla, and salt. Divide the pecans between the pastry cups and spoon about 1 1/2 teaspoons of the filling over top.
5. Bake until the filling is set and the shells are golden brown, about 25 minutes. Let cool in the pans for 30 minutes, then release the edges with a knife and transfer to a rack.

VARIATIONS:
Almond Tassies: Omit the pecan filling. Beat together 1/2 cup granulated sugar and 1/4 cup (2 ounces) almond paste. Beat in 2 egg yolks, 1 at a time. Stir in 3 tablespoons all-purpose flour, 2 tablespoons light cream or nondairy creamer, and 1 tablespoon water. If desired, spoon 1/2 teaspoon seedless raspberry jam into the tarts before adding the filling.

Chocolate Pecan Tassies: Substitute 1/3 cup granulated sugar for the brown sugar and add 6 ounces melted semisweet chocolate, 1 tablespoon milk, and, if desired, 1 teaspoon coffee liqueur to the filling.

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Hamentaschen

(About 40 small pastries)
Shape is the underlying theme of traditional Purim pastries, thus symbolically erasing Haman’s name or identifying with Esther and Mordechai. Winding the dough to produce ear-shaped pastries, the most widespread Purim dish, is derived from the medieval custom of cutting off a criminal’s ear before execution, a reference to Haman’s fate. Middle Eastern Jews eat a date-filled cookie variously called menanas, ma’amoul, and makrud. Turkish and Syrian Jews prepare ring-like pastries such as ka’ak (sesame rings) or graybeh/koorabie (butter cookies) symbolizing Esther’s jewelry. Austrians and Hungarians make kindli (little children), resembling a baby wrapped in a blanket, a symbol of Haman’s large family. Ashkenazim from western Europe bake gingerbread men, while those from the East favor the triangular hamantaschen (Haman’s pocket). Of the many versions of hamantaschen made with a cookie dough, this is my favorite. If poppy seeds are not your ideal, substitute about 1 ½ cups lekvar (prune jam), povidl (plum preserves), or other filling.

Dough:
11 tablespoons (1 stick plus 3 tablespoons) butter or margarine, softened
1/2 cup sugar
1 large egg
3 tablespoons orange juice, sweet red wine, or water (or 2 tablespoons water and 1 tablespoon lemon juice)
1 teaspoon vanilla extract
1/4 teaspoon salt
About 2 3/4 cups all-purpose flour

Poppy seed (mohn) filling:
1 1/2 cups (about 7 ounces) poppy seeds, ground in a food grinder or food processor
3/4 cup water or milk
2/3 cup sugar or honey (or 1/3 cup each)
1 tablespoon lemon or orange juice or 1/2 teaspoon vanilla extract
1 tablespoon butter or margarine
Pinch of salt
1 1/2 teaspoons grated lemon or orange zest (optional)
1/3 cup raisins
1/4 cup finely chopped almonds, walnuts, or pecans (optional)

1. To make the dough: Beat the butter or margarine until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg. Blend in the juice, wine, or water, vanilla, and salt. Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour and up to 3 days. (If the dough becomes too hard, let it stand at room temperature until malleable but not soft.)
2. To make the filling: Combine the poppy seeds, water or milk, and honey and simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Remove from the heat and add the remaining ingredients. Let cool. (Store in the refrigerator for up to 3 days.)
3. Preheat the oven to 375 degrees.
4. For easy handling, divide the dough into 4 pieces. On a lightly floured surface, roll out each piece 1/8 inch thick. Using a 2 1/2- to 3-inch cookie cutter or glass, cut out rounds. Reroll and cut the scraps.
5. Place 1 teaspoon of the filling in the center of each round. Pinch the bottom side of the dough round together over the filling. Fold down the top flap and pinch the other two sides together to form a triangle, leaving some filling exposed in the center. (Hamantaschen can be frozen at this point for several months. Defrost before baking.)
6. Place the hamantaschen 1 inch apart on ungreased baking sheets. Bake until golden brown, about 13 minutes. Transfer to a wire rack and let cool completely.

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Laura’s Baklava

½ cup shelled pistachios
½ cup shelled walnut pieces
¾ sliced almonds2 cups sugar + ¼ cup sugar
1 cup water
½ cup honey
1 star anise
1 cinnamon stick
3 ounces almond paste (marzipan)
7 sheets phyllo
About ¼ cup canola oil or melted butter for dairy meal

Preheat oven to 350

1. Place all the nuts on an ungreased cookie sheet. Lightly toast the nuts until they are golden brown. Let cool.
2. Transfer the nuts to a food processor, add the ¼ cup of sugar and pulse until the nuts are slightly ground but chunks remain.
3. Transfer the nuts to a mixing bowl. Break up the almond paste with your fingers and mix it into the nuts.
4. Place the water, remaining sugar, honey, star anise and cinnamon stick in a medium saucepan. Bring the mixture to a simmer and turn off.
5. Place a sheet of phyllo on a cutting board or work surface. Lightly brush the phyllo with canola oil. Place a second sheet on top of the prepared sheet and lightly brush it with oil. Continue in this manner until all sheets are brushed.
6. Place the nuts on the prepared phyllo and spread them to cover the bottom 2/3 of the phyllo. Roll the phyllo away from and press down to form a slightly flattened log.
7. Place the log on a baking sheet. Score the baklava with a sharp knife every 1 ½ inches. Brush the baklava with the remaining oil. Bake for 15-20 minutes until lightly browned. Pour the hot syrup over the baklava and allow the syrup to penetrate the cut pieces and drip down the sides.
8. Cool thoroughly before serving

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Rice Gelato
Adapted from Perfect Scoop.

1/2 cup Italian Arborio rice
3 cups whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lenghtwise
Two 1-inch-wide strips of orange zest
5 large egg yolks (save the whites for use later)
1 cup half-and-half or cream
Pinch of freshly grated nutmeg

Preheat the oven to 350. In a 1.75 to 2 quart baking dish, mix together the rice, milk 1/4 cup of the sugar and the salt. Add the vanilla bean and strips of orange zest (I made the mistake of actually scraping out the vanilla, but it’s not really a mistake… it’s delicious.)

Cover the dish with aluminum foil and bake for 1 hour. Remove the rice from the oven and remove the foil. Stir in the remaining 1/2 cup sugar, then continue to bake the rice, uncovered for another 30 minutes.

Remove the rice from the oven a second time, remove the vanilla bean and orange zest and briskly whisk in the egg yolks at once. Then whisk in the half and half or cream and nutmeg.

Puree half of the rice mixture in a blender or food processor until chopped fine then stir it back into the cooked rice.

Chill the mixture in the fridge (I left mine in for 2 days), then freeze it in your ice cream maker according to the manufacturer’s directions.

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Nooant (Energy Bar)
1 lb honey
3/4 cup sugar
1 lb chopped walnuts

In heavy pan, boil honey and sugar on a low flame until dissolved. Add chopped nuts and simmer over low flame for 20-30 minutes or until a medium-brown color. Stir carefully with a wooden spoon to prevent burning.

Wet a board or marble slab well and spread mixture with a wet spatula, about 1/2- inch thick. With a wet knife, cut into small squares or triangles. Cover and store at room temperature.

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Super Green Smoothie

Ingredients:

2 Tablespoons flax or hemp seeds
1 apple or pear, cut into cubes
½ cup berries, fresh or frozen
1 stalk celery, thinly sliced
¼ cup parsley stems removed and roughly chopped
½ cup dark leafy green, such as kale or dandelion, chopped
1 Tablespoon olive oil or Udo’s Choice oil
2 cups organic milk, rice milk, unsweetened almond milk or coconut water

Optional additions:

½ banana or ¼ cup chopped dates (for a sweeter flavor)
1 teaspoon green powder, such as spirulina or vitamin mineral (energy, micro- nutrients)
1 Tablespoon Tahini paste or nut butter, such as almond (fiber, protein and healthy fat)
½ cup ice (if you like it colder)

Directions:

Put the hemp or flax seeds only in the blender and pulse on the highest speed until they have been grounded to a powder. Add all the remaining ingredients, pouring the milk in last. The ingredients should be covered by the milk, so add more milk if necessary. Blend everything for 5 minutes, until smooth. If needed, stop the blender after a few minutes in order to mix the ingredients well. Enjoy!

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Rhubarb Muffins

½ cup parve margarine
1 cup sugar
1 large egg
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup vanilla soymilk
2 cups rhubarb, diced small
12 pecan halves

Preheat the oven to 400° F. Grease 12 muffin cups or line with paper cups.

Cream the margarine and sugar. Add the egg and blend well.

In a separate bowl, combine the flour, baking powder, cinnamon, and salt.  Add to the margarine mixture alternating with the vanilla soy milk. Do not overmix.

Fold in all of the rhubarb at once.

Spoon the batter into the muffin cups, distributing evenly. Place one pecan half in the center of each cup on top of the batter.

Bake on the center rack for 30 minutes or until a tester inserted in the center comes out clean and the tops are lightly browned.

Makes 1 dozen.

Based on “Pecan-Topped Rhubarb Muffins” in Rolce Redard Payne and Dorrit Speyer Senior’s Cooking with Fruit (Crown Publishers).  These muffins taste best warm from the oven. Try them with some good strawberry jam. I use non-fat vanilla soymilk in this recipe.