Pita Chips… or Matzoh… or Shortbread…
The first time I made these, I called them Matzoh, since I knew Twig was missing it. He told me they tasted more like Pita Chips (no idea why I capitalized that, but I’m going to go with it…) Tonight I called them Pita Chips, and he told me they tasted like Shortbread. (((Sigh.)))
Call them what you will, here are the recipes. I must disclose here that we don’t keep Kosher, so this is not a recipe that would be used for Passover or anything like that… simply to mimic the taste if you are gluten-free. True matzoh apparently has all kinds of rules, like not taking more than 18 minutes to make so it doesn’t accumulate airborne yeast particles, which would cause it to leaven.
2/3 c potato starch
2/3 c almond or hazelnut meal
1 large egg
1/2 tsp salt
1/4 c butter or shortening
1 tsp onion powder (optional- Twig wanted “onion and egg” matzoh)
Combine dry ingredients and cut in shortening until crumbly. Add egg and mix until balled up. Split in half and each half between 2 sheets of parchment. Move parchment to cookie sheet without peeling off dough- just remove top piece of parchment. Prick w/fork for matzoh, or not for pita chips, and score into squares or triangles and bake at 350* for about 15 minutes until just starting to turn golden around the edges.
Use the above recipe, but make the following changes:
Omit the onion powder and add 1 tbs coconut/palm sugar and 1 tsp vanilla. Dough will be sticky, so using your hands, roll into balls about the size of golf balls and flatten slightly w/palm on parchment-coated cookie sheet. Sprinkle w/more coconut sugar or a little cinnamon powder and bake for about 20 minutes at 350*F
Part of Slightly Indulgent Tuesday