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Nut Flour (Passover) Brownies




Source of Recipe


Brenda Lee Olson


Recipe Introduction


From Jewish Cooking in America by Joan Nathan
Alfred A. Knopf, 1994 [ISBN 0-394-58405- 8]



List of Ingredients




3/4 sticks ( = 3/4 cup) CF margerine
3/4 cup sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. finely ground almond meal or almond flour
pinch of salt



Recipe



1) Cream margarine and sugar, then mix in egg yolks

2) Melt chocolate over double boiler; cool and add to yolk/margarine mixture. Add almond meal.

3) Beat egg whtes until stiff but not dry. Fold into batter.

4) Pour into a prepared 9 inch by 9 inch square baking pan. Bake in preheated 350 (F) oven for 45 minutes. Cool and cut.

BL's Note: These work best if you prepare the pan by using parchment paper with plenty up the sides to act as a handle for removal.