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Digital Subscriptions > delicious. Magazine > April 2019 > ”Almond macaroons are a definitive Passover food”

”Almond macaroons are a definitive Passover food”

delicious. reader Miriam Lewis wrote to us to tell us about these sweet almondy treats, traditionally eaten during the eight-day Jewish festival of Passover (this year 19-27 April). This heirloom recipe was passed down to Miriam through her mother’s family

Passover commemorates the Jewish people’s hasty Exodus from Egypt. The Bible tells that this left no time for even the bread to rise, so yeast-leavened and most wheat products are symbolically avoided during Passover, and substituted with ground almonds and potato flour. Most British Jews from an Ashkenazic (Central or Eastern European) background, even those who don’t often eat biscuits, will find themselves unable to drink a cup of tea at Passover without a plate of these almond macaroons on the table to at least look at.

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Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!