Jewish Pesach cookies

Jewish Pesach cookies

My grandma made these cookies for Pesach every year. They are far from healthy and they never look inviting, but they are easy, cheap and taste so good.


  • 6 Matzes
  • 3 eggs
  • 150 Gr white sugar
  • 100 Gr raisins
  • 100 Gr almonds (optional but recommended)
  • pinch of cinnamon (like, a lot of pinches actually ;-))
  • Zest of half a lemon
  • Spoon of maizena
  • Bottle of baking oil or butter


  • Break the Matzes in 4 equal parts and drown them in water until they go soft.
  • After they go soft, take the Matzes pieces out of the water and sqeeze them until all the water is out and you have a drained substance.
  • Put the subtances together in a bowl and add the eggs, sugar, zest and cinnamon (don’t hold back). Mix this all together thoroughly.
  • If the mixture is too moist, add the maizena.
  • Using two spoons, create small balls of the mixture. The ball size is the portion size.
  • Take a low pan and fill for 1/3 with oil/butter. Heat this to about 150 degrees Celcius.
  • Put the balls in the oil/butter and while baking flatten them using a fork.
  • Turn the flattend balls around until both sizes a golden. Some black spots should be expected, those are the raisins getting fried 😉
  • When the flattend balls are all golden and bounce back when you press them down with the fork, they are done.
  • Let the cookies cool down

And enjoy!

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