½ cup shelled unsalted pistachios
2 tablespoons unsalted margarine or butter, plus additional for the pan
½ cup Streit’s Matza Meal
Salt and pepper to taste
3 tablespoons sour cream
2 tablespoons grated onion
2 teaspoons grated lemon zest or 1 ½ teaspoons of prepared white horseradish, drained
1 ¾ – 2 pounds red snapper fillets or other non-oily white-flesh fish fillets

Preheat oven to 375 degrees. Spread the pistachios on a foil lined baking sheet and toast until fragrant, approximately 8-10 minutes. Toast the matza meal at the same time. Melt the margarine or butter in a small baking dish in the oven, then add the matza meal to it and season it with salt and pepper. Stir well. Bake for 10 minutes.

Remove the pistachios from the oven and let cool slightly. Chop the nuts coarsely. Combine the pistachios with the toasted matza meal. Raise the oven temperature to 400 degrees.

In small bowl, whisk together the sour cream, onion, lemon zest, and/or the horseradish. Lightly grease a baking pan large enough to accommodate the fish fillets in one layer. Sprinkle the fish on both sides with salt and pepper and place in the prepared pan. Spread the sour cream mixture evenly over the fish and top with the pistachio-matza crumbs. Bake just until he fish is opaque throughout, 10 -15 minutes. Serve with lemon wedges.

2 eggs
1/8 teaspoon salt
¾ cup sugar
½ cup matzah cake meal
1 tablespoons unsalted margarine, melted
2 cups flaked coconut
1 cup chocolate chips
1 teaspoon grated lemon zest
1 teaspoon vanilla extract

Beat eggs and salt until foamy. Gradually add sugar, continue beating until thick and ivory colored, 5-7 minutes. Fold in matzah cake meal and margarine.

Stir in coconut, chocolate chips, lemon zest and vanilla. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets (or bake on silplat mats).

Preheat the oven to 325 degrees. Bake for 12 to 15 minutes or until delicately browned. Cool 1 minute. Makes approximately 3 dozen cookies.

¾ cup plus 3 tablespoons chocolate chips
¼ cup brewed coffee
½ cup unsalted margarine
¾ cup sugar
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup matzah cake meal
1/8 teaspoon salt
½ teaspoon kosher for Passover baking powder
½ teaspoon cinnamon
3 tablespoons finely ground dark coffee beans, preferably espresso

Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper. Melt ½ cup of chocolate chips with coffee in a double boiler, stirring until smooth. Cool slightly.
Cream together margarine and sugars, beating until light and fluffy. Mix in eggs, one at a time, and then add vanilla. Fold in the chocolate mixture.
Mix matzah cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with ¼ cup of chips. Let sit for an hour, covered.
Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee. Bake for 15 minutes. Makes about 3 dozen cookies.