
Little Book of Jewish Sweets
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Content
- Cover
- Title
- Copyright
- Dedication
- CONTENTS
- INTRODUCTION
- CHAPTER 1 COOKIES AND CAKES
- Orange-Chocolate Rugelach
- Coconut Meringue Macaroons
- Apricot-Walnut Hamantaschen
- Chocolate-Cranberry Mandelbrot
- Mocha Black-and-White Cookies
- Fig Baklava
- Kourabiedes (Almond Flour Shortbread)
- Cinnamon-Almond Babka
- Flourless Chocolate-Hazelnut Torte
- Tishpishti (Syrup-Soaked Walnut Cake)
- Cassola (Baked Ricotta Cheesecake with Mixed Berry Sauce)
- Honey-Apple Cake
- Cinnamon-Sugar Sponge Cake
- CHAPTER 2 PUDDINGS, PASTRIES, AND SWEETS
- Plum and Cider Compote
- Maple-Wine Poached Pears
- Walnut- and Pistachio-Stuffed Dates
- Marble Halvah
- Malabi with Salted Caramel Sauce
- Arroz con Leche (Sephardi Rice Pudding)
- Cherry-Apple Strudel
- Makosh (Poppy Seed Strip)
- Atayef (Fried Sweet Cheese Pancakes)
- Bimuelos (Cardamom-Sugar Fritters)
- Challah Bread Pudding with Raspberries and Chocolate
- Teiglach (Honey Dumplings with Crystallized Ginger)
- INGREDIENT GLOSSARY
- ALMOND EXTRACT
- ALMOND PASTE
- INSTANT COFFEE GRANULES
- ORANGE BLOSSOM WATER
- PHYLLO DOUGH
- POPPY SEEDS
- POTATO STARCH
- ROSE WATER
- UNSWEETENED SHREDDED COCONUT
- ACKNOWLEDGMENTS
- INDEX
- A
- B
- C
- D
- F
- G
- H
- K
- M
- O
- P
- R
- S
- T
- W
- ABOUT THE AUTHOR
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