 | | Nutrition Facts | | | Makes 16 servings | | Amount Per Serving | | | Calories | 73.4 | | | Total Carbs | 15.6 g | | | Dietary Fiber | 0.5 g | | | Sugars | 9.2 g | | | Total Fat | 1.0 g | | | Saturated Fat | 0.1 g | | | Unsaturated Fat | 0.2 g | | | Potassium | 80.3 mg | | | Protein | 1.8 g | | | Sodium | 10.7 mg | | Dietary Exchanges
0.96027 Fat, 0.16534 Fruits, 0.31052 Other Carbs, 0.3573 Starch, 0.25479 Lean Meat | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Preheat oven to 325°F.
- Cover baking sheet with parchment paper. Sprinkle matzo meal on parchment paper.
- Coarsely chop almonds.
- Using a food processor, pulse 3/4 cup matzo meal, sugar blend, almonds, apricots, orange rind, almond extract, and egg whites until combined.
- Coat hands with matzo meal and separate dough into 16 sections.
- Roll each piece into ball and pinch tops to make a pear shape.
- Arrange dough on a baking sheet and bake 20 minutes or until golden. Cool to room temperature.
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