The late first lady of Israel Nehama Rivlin used to served these cookies on the end of Yom Kippur Fast, serving them to her loved ones and her husband Ruvi Rivlin, the 10th president of Israel.
The cookies themselves are only ever so slightly sweet, but the sugar-based glaze balances that. Make sure the glaze is very thin so that it doesn’t overpower the cookie, it should be semi-transparent once it sets. If you prefer to skip the glaze, add five tablespoons of honey or sugar to the cookie batter.
- 1 egg
- ¼ cup olive oil
- ¼ cup honey
- 2 tablespoons brown sugar
- ½ teaspoon grated ginger (approx. 3 cm)
- 1¼ cups whole wheat flour
- ⅓ cup ground almonds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- For the glaze:
- 3 tablespoon powdered sugar
- 2 teaspoon water
- Preheat the oven to 360℉ / 180℃ and line a baking sheet with parchment paper.
- In a bowl, mix the egg, olive, honey, brown sugar, and the ginger until smooth.
- In a separate bowl mix the flour, ground almonds, baking powder, baking soda and the spices.
- Mix the dry ingredients into the wet mixture until fully incorporated with no dry spots remaining, but be careful to not overwork the batter as it will ruin the texture of the cookies.
- Using wet hands, form cookies the size of ping-pong balls and place them on the baking sheet 3 cm apart. Tuck the baking sheet into the oven and bake for approximately 13 minutes, or until golden brown. Allow to cool Rest for 15 minutes.
- Prepare the glaze: In a medium-sized bowl, mix the powdered sugar and the water to form a thick paste. Spread ¼ of a teaspoon of glaze on each cookie. Dry on the balking sheet for 10 minutes. Keep in an airtight container outside of the refrigerator for up to a week.