3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot
almond, thumbprint, cookies

1/2 cup plus 2/3 cup warm water (105°F. to 115°F.)
2 tablespoons dry yeast
1 tablespoons plus 3/4 cup sugar

5 large eggs
3/4 cup vegetable oil
1 teaspoon salt
7 1/2 cups (about) all-purpose flour

1 large egg yolk
1 tablespoon water
almost, grandmother, challah

2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup Passover brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled,
cored, each cut into 12 wedges

1 13-ounce Passover sponge cake

2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons Passover brandy

1 1/2 cups chilled whipping cream
3 tablespoons sugar
Additional toasted sliced almonds
apple, boysenberry, cake

4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice
6 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small pieces, for casserole topping
apple, matzoh, kugel