Dukkah-Spiced Chocolate–Covered Matzoh

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It’s 10:42pm and I still haven’t written today’s post – I’m feeling a little uninspired.  It’s not that I haven’t been in the kitchen today – in fact I’ve made my flourless chocolate torte, a not too successful meatloaf, and I’ve been working on Passover mandel brodt (biscotti).  The best biscotti I ever tasted was at a pot luck for an organization I belonged to:  New York Women’s Culinary Alliance.  Imagine about 50 women – all food professionals – bringing dishes to a pot luck.  To sweeten the pot, prizes are awarded for the best recipes.  Can you imagine how great that pot luck is going to be?  To make a long story short (because I’m going to tell the rest of the story when I post the recipe) I loved the Anise Biscotti that Fran Costigan brought…but enough about biscotti.  Tonight I decided to see what Fran’s website was like and BOOM! Her post for today was Dukkah-spiced Chocolate-covered Matzohs.  BRILLIANT!

So, since Friday is kinda my day off (no serious recipe posting), I’m really cheating and just sending you directly to Fran for today’s idea.

I have to tell you that I haven’t tried her recipe.  But as you may remember I did a posting on Dukkah not too long ago.  I would think that the Mulling Dukkah from “A Trio of Dukkahs” would be great for the Matzohs and of course use gluten-free matzohs.  I think these would make a great contribution to bring to a seder.

So Check This Out:  http://francostigan.com/blog/

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