Seed and Nut Sweeties

rosanne skirble


Seed and Nut Sweeties come from Israel. That’s where I discovered them among flourless treats on a dessert table during Passover. Special foods are interwoven into the Passover meal each spring with the retelling of the biblical story of the ancient Israelites liberated from Egyptian slavery. The dinner is free of any leavened wheat products, a reminder of the fleeing slaves who escaped Egypt before their bread could rise. While I sampled all the homemade meringues, macaroons and chocolate dipped berries and bonbons, the Seed & Nut Sweetie was the only dessert I wanted to take home.

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4 dozen


10 Min


20 Min


6 oz
toasted sesame seeds
4 oz
unsalted, roasted peanuts
4 oz
unsalted, roasted pecan pieces
4 oz
unsalted, roasted sunflower seeds
4 oz
unsalted, roasted pumpkin seeds
3/4 c
brown sugar, firmly packed
2 large
egg whites, slightly beaten

Directions Step-By-Step

Preheat oven to 325 degrees.
Mix all dry ingredients and brown sugar in a big bowl.
Stir in the two slightly beaten egg whites until all ingredients are combined.
Spread mixture on to a16x9 shallow lipped cookie pan lined with parchment paper, pressing out mixture flat to the edges of the pan with back of a spatula.
Spread any left over mixture in a second lined tray.
Put trays in preheated oven and bake for 15 minutes or until mixture is set.
Turn off oven and cool in oven until mixture hardens.
When mixture is hard, break up into irregular shaped cookies.

About this Recipe

Course/Dish: Snacks, Cookies
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cookie, #Health