Pizzarelle con Miele
Vetri - Philadelphia
This oven-friendly dessert from Marc Vetri offers a welcome alternative to the holiday's ubiquitous macaroons.
- 8 store-bought matzohs
- 5 eggs, lightly beaten
- Zest of 1 lemon, finely chopped
- 1/4 cup pine nuts, toasted
- 1/2 cup sliced almonds, toasted
- 1/2 cup golden yellow raisins
- Pinch of salt
- 2 tablespoons brandy
- 2 cups peanut oil for frying
- Honey, as needed
Soak the matzohs in a shallow dish of cold water for 15 minutes. Squeeze out as much water as you can, and put the matzohs in a finely meshed strainer for about 30 minutes to allow excess water to drain. Add all the other ingredients and mix until everything is incorporated.
Heat the oil to 325ºF to 350ºF. With a tablespoon, form small dumplings of the matzoh mixture, flatten them, drop them into the oil, and fry them until they are golden brown. Place them on paper towels to drain the excess oil. Drizzle with honey and serve.