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Passover rugulah Recipe

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This recipe for Passover rugulah is from The Levin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE DOUGH:
2 cups almond flour
3 tablespoons oil
2 egg whites
1/4 teaspoon salt
1/3 cup potato starch
1/3 cup tapioca starch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons agave syrup

CHOCOLATE FILLING:
1/3 cup light brown sugar or coconut sugar
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons water
1 teaspoon vanilla extract
1/4 cup room temperature coconut oil (or 1/2 stick room temperature margarine/butter)
Directions:
Directions:
1. Using an electric mixer, whisk the egg whites for 1-2 minutes until frothy.

2. Mix in the oil, salt, tapioca starch, potato starch, baking soda, baking powder and agave. Then add in the almond flour and mix until a loose dough forms.

3. Use your hands to form the dough into a ball, then divide it into two. Combine the chocolate filling ingredients in a bowl until a smooth paste forms.

4. Place one ball of the dough between two sheets of parchment paper and use a rolling pin to roll out the dough into a 1/4 inch thick rectangle.

5. Spread half of the chocolate filling on the dough and roll into a log. Cut into 1 inch thick cookies and place on a parchment paper lined baking tray.

6. Bake on 350° for 10-12 minutes until the bottom of the cookies are golden brown. Allow to cool completely then drizzle with melted chocolate and dust with powdered sugar.

 

 

 

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