This recipe of the week comes to us from La Boite, a biscuits and spices shop in New York City owned by Israeli chef and spice blender Lior Lev Sercarz.
Lior and La Boite have gained international fame for mixing spices in a unique way and selling some of the world's rarest blends. Lior opened his culinary superstore after traveling and studying around the globe, and he dreams of establishing a cooking school in Israel's north along with JNF. Lior was one of our first guests on the JNF podcast, IsraelCast. You can hear more about his journey on that episode.
This delicious twist on the classic macaroon is Lior's creation just in time for Passover.* As he says, "macaroons are great, but they are even better with halva and tahini!"
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Makes about 15.
Ingredients
1 cup shredded unsweetened coconut
2 1/5 tablespoon tahini
1/4 cup halva, crumbled
2 tablespoons sugar
1 teaspoon Yemen N10, or 1/2 teaspoon ginger + 1/2 teaspoon cinnamon
1/4 tablespoon amchoor, or 1/4 tablespoon ground green cardamom
2 egg whites, beaten to soft peaks
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F.
In a bowl, combine all ingredients except the beaten egg whites. Gently fold in the whites. Scoop small balls of the batter (about golf-ball size) and place evenly on a baking tray lined with parchment paper.
Bake for 12 minutes, then let cool.
*Recipe suitable for those who consume kitniyot during the Passover holiday.
This post originally appeared on the La Boite blog.
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