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Passover Desserts

(By Renee Comet For The Washington Post)

Using your hands, form the dough into balls about the size of a plum. Bake until the cookies are just set, 20 to 30 minutes. (If the almonds are too finely ground, the cookies may flatten a bit during baking. This is okay.) While they are hot from the oven, roll the cookies in the rice flour and set aside to cool completely. Serve immediately or store in an airtight container for up to 1 week.

*NOTE: Sweet rice flour can be found on the international aisle of larger grocery stores and at Asian specialty markets.

Per cookie: 165 calories, 4 g protein, 23 g carbohydrates, 7 g fat, 0 mg cholesterol, 1 g saturated fat, 28 mg sodium, 1 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com

Caramel-Coated Orange Flan

6 servings

Gloria Kaufer Greene of Columbia, former food editor of Baltimore Jewish Times, developed this version of a flan for Passover by substituting orange juice for the traditional milk or cream. Because the juice is acidic, the custard won't be perfectly smooth, but it has a fresh, tart flavor. Adapted from Greene's "The New Jewish Holiday Cookbook" (Times Books, 1999).

3/4 cup plus 1 1/3 tablespoons sugar

3 tablespoons water

5 eggs

2 cups orange juice, heated to lukewarm

2 tablespoons finely grated orange zest (optional)


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