Almond Cookies for Pesach

 

2 cups ground almonds 

3/4 cup caster sugar 

1 teaspoon almond and/or vanilla extract 

2 egg whites 

Almond halves, for garnish [optional]

Mix the almonds and sugar together. Add the almond and/or vanilla extract and egg whites, and mix until it forms a paste. Roll into small balls in the palm of your hands. Shape each one like a crescent or keep round and place half an almond in the center. Spray a cookie sheet with non-stick cooking spray or line with baking paper. Place the cookies on the sheet and bake @ 350F/180C for 10 to 12 minutes. (The cookies should be slightly golden and soft to the touch.) Remove from sheet and cool.

Chicken Drumsticks and Potatoes in Tomato Sauce

 

6 chicken drumsticks 

6 potatoes medium quartered 

1 cup chicken stock (liquid) 

2 tbs tomato paste heaped 

3 tsp dried rosemary 

1 tsp ground paprika 

1 tsp salt flakes 

1 tsp black pepper ground 

4 garlic cloves crushed 

3/4 cup olive oil 

1 1/2 cups rice

Preheat oven to 220C. Place drumsticks and potatoes in a single layer in a large greased roasting pan.

Combine stock and tomato paste in a small saucepan over a medium/low heat. Cook, stirring, for 2 minutes or until combined. Set aside to cool slightly. 

Combine rosemary, paprika, garlic, salt and pepper in a bowl. Sprinkle over chicken and potatoes. Pour stock mixture into base of roasting pan, do not pour over chicken. 

Drizzle ½ cup of oil over chicken and potatoes. 

Bake for 1 hour or until golden and cooked through. 

While dish is in the oven cook the rice. 

Serve with steamed vegetables or salad.