Pizzarelle Con Miele are a classic Roman Jewish Passover cookie. Read about how Alyssa Shelasky learned to make the recipe while living in Rome here.
Inspired by Edith Arbib Anav
Yield: 8 servings
8 sheets of matzo
4 eggs, lightly beaten
½ cup sugar
½ cup of kosher for Passover cocoa
powder, highest quality
½ cup pine nuts, toasted
½ cup raisins
2 cups peanut oil for frying
4 tablespoons of honey
2 teaspoons of lemon juice
1) Soak the matzo in a bowl of cold water for 15 minutes, until very soggy. Remove from water, squeezing out as much moisture as you can from the matzo.
2) Put the matzo in a large bowl. Add all the remaining ingredients, lighting mashing everything together until all the ingredients are evenly combined.
3) Heat the oil on the stovetop to approximately 325ºF to 350ºF. With a big spoon, form large madeleine-shaped spoonfuls of the mixture. Carefully insert them into the oil, one by one.
4) Fry the cookies for about 5 minutes, flipping half way through.
5) Place the cookies on paper towels to drain the excess oil.
6) Meanwhile, heat the honey, with the lemon juice and a few teaspoons of water in a saucepan over medium heat for approximately 5 minutes. The honey should bubble but not burn.
7) Once the cookies have been drained of oil, individually dunk them in and out of the honey pot. Let set. Serve at room temperature.