Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Eggs
- 1 tsp Cinnamon
- 3/4 cup Sugar
- 1/4 cup Matzoh meal
- 3/4 cup Oil
- 1/2 tsp Salt
- 3/4 cup Matzoh cake meal
- 3/4 cup Chopped walnuts or almonds
- 2 tbsp Potato starch
- =
Directions
Beat together the eggs and sugar and then beat in the oil.
Sift together the cake meal, potato starch, cinnamon, and salt and add the matzoh meal.
Add the nuts and then combine this mixture with the wet ingredients.
Refrigerate for 24 hours.
With oily hands form mixture into rolls and place on a lightly greased cookies sheet.
Bake at 350°F for 30 minutes.
Cut slowly into slices while slightly warm and dip each slice into sugar and cinnamon mixture.
Place cut side up on a cookies sheet and return to the oven to crisp for about 10 minutes.
Keeps well in a closed container.