Viennese crunch
Published January 1, 2016
Viennese crunch (recipe from “No-Potato Passover” by Aviva Kanoff)
Ingredients:
- 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
Directions:
- Preheat oven to 350 degrees F.
- 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.
- Spread mixture onto a cookie sheet and bake for 20 minutes.
- Remove from oven and sprinkle the chocolate chips on top, spreading them as they melt.
- Sprinkle nuts on top of chocolate.
- Cut into squares while warm.