How to Make Matzah Toffee for Passover

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate offers health benefits and can be melted down.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch and are nut-free.

Heat olive oil in a skillet on medium heat. Add onions and saute for 10 minutes, stirring to evenly cook them. Add minced garlic and saute for another 3-5 minutes until the onion is soft and caramelized. Remove from heat and transfer to a small bowl.

Preheat the oven to 400 degrees.

Cut the cauliflower into 2-inch chunks.

Fill a food processor halfway with cauliflower florets and process until finely chopped (like 'riced'). Transfer to a large mixing bowl and continue until you have 3 heaping cups of processed cauliflower.

Add the eggs, almond meal, parmesan cheese, garlic powder, and salt to the cauliflower. Stir well to combine.

Prepare 2 baking sheets by lining with silpat, parchment paper, or oil.

Form a ball of dough with your hands, between the size of a ping pong ball and a baseball. If the dough doesn't hold together, add 1-2 Tbsp of almond meal and let rest for 5 minutes.

Drop the ball onto the baking sheet from about 8 inches above, allowing it to flatten slightly into the shape of a bialy. Repeat until all dough is used.

Make a shallow indentation in each bialy with a metal spoon and spoon 1 tsp of the onion filling into each indentation.

Bake for 40-50 minutes, or until golden brown and slightly crispy on the edges. Bake longer for sturdier bialys if desired.

Let cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens