Viennese crunch

Viennese crunch

Viennese crunch (recipe from “No-Potato Passover” by Aviva Kanoff)


  • 1 cup margarine
  • 1 egg
  • 1 teaspoon instant coffee
  • 1 cup sugar
  • 1 cup matzoh cake meal
  • ¼ teaspoon salt
  • 12 ounces chocolate chips
  • 1 cup chopped nuts


  1. Preheat oven to 350 degrees F.
  2. Put margarine in a bowl and beat on medium speed, adding sugar slowly until the mixture has a creamy texture. Add egg, coffee, cake meal, and salt.
  3. Spread mixture onto a cookie sheet and bake for 20 minutes.
  4. Remove from oven and sprinkle the chocolate chips on top, spreading them as they melt.
  5. Sprinkle nuts on top of chocolate.
  6. Cut into squares while warm.