Three easy Pesach cake and biscuits recipes

For me, Pesach isn't Pesach without the special smell and taste of home-made Coconut Pyramids and Almond Macaroons.

Here are my mother's full proof Pesach cake and biscuit recipes for your delight. They are very simple, using ingredients found in any Israeli supermarket and with delicious results. They are also not too sweet.

Coconut Pyramids

400g Grated Coconut
250g Sugar (or 125g Sugar plus one cap of liquid Sweetener)
4 eggs

Preheat oven to 180C. Mix all ingredients together in bowl. Grease a baking tray. Wet your hands slightly with water and form mixture into small pyramid shapes. Bake until tops of pyramids begin to brown. As a variation to this recipe, you can reduce the sugar by 50g and replace with two surving spoons of chocolate drinking powder.

Almond Macaroons

200g Ground Almonds
400g Sugar 4-5 egg whites
6 tsp Fine Cake Matza Meal
Split Almonds, peeled for decoration

Preheat oven to 180C. Mix up ingredients. Grease cup-cake / biscuit baking tray. Pour a nice dollop of mixture into each compartment placing a split almond on top of each. Bake for approximately 25-35 mins.

Walnut or Almond Cake

250g Ground Almonds or Walnuts (or mixture of both)
300g Sugar
5 eggs 6 heap tsp of Fine Cake Matza Meal

Preheat oven to 180C. Mix ingredients together. Grease a cake pan and pour mixture into pan. Bake for approximately 60 mins. The shallower the cake pan, the quicker the cake will bake. Note: if using ground walnuts, the cake will rise.