The seven day festival, which begins today (Wednesday, April 5th) is an opportunity to come together with family and enjoy a bountiful Seder to mark the beginning of spring.
During this holiday, we not only focus on tradition but we also celebrate the unfamiliar and all that is to come in the year ahead.
As a kid who loved eating Annie’s mac & cheese for dinner (probably a few too many nights a week), I often struggled with this holiday. Something that has helped me come to love it over the years is discovering new cultural traditions and recipes that folks from all over the world bring to their Seder tables.
Whether you are hosting your own celebration at home, traveling to observe with loved ones, or even if you’re just looking for a delicious flourless recipe, these Iraqi cookies called Hadji Bada deserve a spot on your Passover dessert lineup.
*Makes 36 bite sized cookies *
🥄 1. In a large bowl, whisk together your egg whites, sugar and rose water until foamy but not stiff.
🥄 2. In a separate bowl, combine the almond flour, salt, and cardamom. Stir this mixture into the egg white mixture using a spatula. Mix until a smooth dough forms.
🥄 3. Refrigerate the dough for 30 minutes or overnight.
🥄 4. When you’re ready to bake, remove the dough from the refrigerator and preheat your oven to 350 degrees. Grab two baking sheets and line them with parchment paper.
🥄 5. Using a tablespoon-sized cookie scoop or two dinner spoons, begin scooping out pieces of dough and rolling them into smooth balls. This dough might get sticky, so keep a bowl of cold water nearby. Wet your hands to continue rolling if the dough is too sticky to handle.
🥄 6. Place one cup of sesame seeds onto a plate and roll the cookies in them to evenly coat.
🥄 7. Add 12 cookies to each baking sheet and press an almond lightly into the center of each one.
🥄 8. Bake the cookies for 15 minutes, turning the trays halfway through. Let them cool before serving.