Leah Koenig is a food writer and cookbook author. Her writing has been featured in The New York Times, The Wall Street Journal, Epicurious, Food52, Rachael Ray Everyday, Departures, and Tablet Magazine. Leah lives with her family in Brooklyn, New York and leads cooking demonstrations and classes worldwide.
The Jewish Cookbookis a 425-recipe trove of traditional and contemporary Jewish recipes from around the world.
About Traditional Biscochos Recipes
Biscochos are a cookie beloved within the Sephardic community. The traditional recipe for biscochos is not vegan. The recipe includes eggs, vegetable oil, sugar, baking powder, salt and flour.
About Leah’s Triple-Almond Biscochos cookie recipe
Leah’s Triple-Almond Biscochos cookie recipes is sweet and naturally gluten-free, oil-free and vegan. Her recipe calls for chia seeds and instead of normal flour, Leah uses almond flour and almond paste. Her recipe includes just enough (but not too much) sugar and spices.
Ingredients Needed for Leah’s Triple-Almond Biscochos Cookie recipe
Leah’s Triple-Almond Biscochos cookie recipe calls for the following special ingredients:.
Almond Paste: almond paste is usually made from equal amounts of almond and sugar with a tiny bit of vegetable oil and sometimes eggs and corn syrup. If you are gluten free and are looking for a prepared almond paste, here is a certified gluten-free and kosher certified almond paste that you can use. If you are vegan, you might want to make your own almond paste to complete this recipe. Here is a recipe you can use to help you – itf seems easy enough, let me know in the comments if you try it!
Feeding Women of the Bible, Feeding Ourselvescookbook features the short, compelling narratives of 20 female biblical heroines from the Hebrew bible, each paired with two healthy plant-based kosher pareve recipes inspired by the character’s experience.This is a community cookbook by Jewish Food Hero and is the co-creation of 40 Jewish women. The twenty biblical narratives are contributed by Rabbis, Rabbinical students, Jewish teachers and emerging thought leaders. The forty-one plant-based recipes were developed by professional chefs and home cooks who are elementary school students, and great-grandmothers.
This plant-based honey cake also makes a good Shabbat dessert especially during the holiday of Rosh Hashanah. This recipe is oil-free and lighter than traditional Jewish honey cakes. This recipe can also be used to make cute honey muffins. Add fresh lemon juice to the recipe to add an extra zing.
Leah’s Triple-Almond Biscochos are sweet and naturally gluten-free, oil-free and vegan. Her recipe calls for chia seeds and instead of normal flour, Leah uses almond flour and almond paste. Her recipe includes just enough (but not too much) sugar and spices.
1 tablespoon chia seeds
3 tablespoons warm water
1 lb (454 g) almond paste
1 ¼ cups (150 g) almond flour
2/3 cup (130 g) plus 1/3 cup (65 g) granulated sugar
½ teaspoon almond extract
¼ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
Grind the chia seeds in a spice grinder or coffee grinder until powdery and add to a small bowl. Stir in the warm water and let the mixture sit until it gels, about 5 minutes.
Preheat the oven to 375F (190C) degrees and line two large, rimmed baking sheets with parchment paper.
Break up the almond paste into small pieces with your fingers and add to the bowl of a stand mixer fitted with a paddle attachment.
Add the almond flour, ⅔ cup sugar, almond extract, salt, and the chia mixture to the stand mixer and beat at low speed until a smooth, pliable dough forms. If the dough seems too dry or isn’t coming together, beat in 1 additional teaspoon of water.
With slightly moist hands, pinch off a walnut-sized piece of dough and roll it into a 6-inch (15 cm) long rope, about ½-inch (12 mm) thick. Repeat with several more pieces of dough.
Use the tip of a small, sharp knife to score little slashes along the length of one side of the ropes, about ¼-inch (6 mm) apart.
Form each rope into a ring, gently pressing the ends together to seal and place on the prepared baking sheets. Repeat the process until all of the dough is used.
In a small bowl, stir the remaining ⅓ cup sugar with the cinnamon and lightly sprinkle the tops of the cookies with the cinnamon-sugar mixture.
Bake, rotating baking sheets once halfway through, until pale golden, 11-13 minutes. (Err on the side of less baked so the cookies remain chewy as they cool.)
Remove from oven and carefully transfer cookies to wire racks to cool.