Almond KnaidlechAdd To My Recipes
1 hour 25 minutes
1 tablespoon shortening or chicken fat
2 tablespoons Manischewitz Chicken Broth or warm water
1/2 teaspoon plus 1 teaspoon Gefen Table Salt, divided
pinch of white pepper
2 tablespoons Gefen Ground Almonds
6 tablespoons Manischewitz Matzo Meal
3 quarts water, for cooking
Prepare the Almond Knaidlech
Beat egg until frothy. Add all ingredients, mixing well. Refrigerate for at least one hour.
Boil three quarts of water and add one teaspoon salt.
With wet palms, shape knaidlech and drop into boiling water. Cook, covered, for 20 minutes over medium heat. Remove from water with slotted spoon.
This recipe provided with permission from kosher.com
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