Weekly Specials

!חספּ םענטיהעגפא ןוא ן'רשכ א

חספ םעד טייז

רדהמ ףיוא תוליהק .שיילפ

.שפנה אוה םדה יכ

רעדניק ערעייא טזייפש

עגיד'רדוהמ ראג יד טימ

יד ,שיילפ תוליהק

הטיחש עטאווירפ

םיארי תוחפשמ ראפ

.רתויב םיקדקדמו

By The Case Cash

עגירעיצנאג ןיצידעמ עגאלייב OTC Medicine

יד ןופ תורשכה תכרעמ יד ךרוד טריצילבופ חתפמ יד טרעוו ךילרעי טלעטשעגקעווא זיא עכלעוו אדאנקו ב"הראד םינברה תודחאתה גירק ן'כאנ ןראי יד ןיא מ"גבנ הלוגה ירואמ וניתובר ךרוד ןראוועג יניידו ינבר יד ןופ םהילגרל רנ זיא הרוסמ עלעניגירא ריא ןוא םיקדקדמה לארשי ינומא ימולש ייב ןוא שדוקה תורצחו תוליהקה

CRUNCHY WITHOUT THE CORN

Experience this tasty chip and its rewarding crunch. Mmmm, It’s Heaven!

Bet Yosef Glatt

The Pesach Flour that turns Baked Goods into MAGIC

BIG CHIP PESACH COOKIES

1 Egg

3 Tablespoons Coconut Oil, softened cup Honey

2 teaspoons Pure Vanilla Extract

½ teaspoon Baking Soda

2 ½ cups Wellbee’s Almond Flour

½ cup Shredded Coconut

½ cup Chopped Walnuts

½ cup Chocolate Chips

• Preheat oven to 325˚F.

• Line a cookie sheet with parchment paper.

• In a medium sized bowl, beat egg with fork until frothy. Add coconut oil, honey, and vanilla extract and mix well. Add baking soda and almond flour and mix until combined. Add coconut, walnuts, and chocolate chips.

• Form 2-Tablespoon-sized balls about 2 inches apart on the cookie sheet. Tip: Wear rubber gloves when forming balls to avoid stickiness.

• Bake for 16-18 minutes or until the bottom of the cookies are golden brown.

• Remove cookies from oven, and cool completely.

• Optional (for yummy added crispiness): Reduce oven temp. to 170˚F. Return cookies to the oven, and bake for 1 ½ hours.

Yield: 30 Cookies

הכרב ס׳קידצ םעד

ןראוועג םייוקמ זיא וסיכב וסוכבו

תורוד ירוד ראפ

הכרב ס׳דלישטאר

ה״ע דלישטאר לישנא ׳ר ,טנאקאב זיא השעמ יד יוו יבר ןייז ןופ הכרב עגידלאוועג א ןעמוקאב טאה ל״קוצז בוקטראשט ןופ על׳שרעה ׳ר םסרופמה צ״הרה ןעדיימראפ ןוא שמשמ ץלא טפאשיירטעג ןייז בילוצ

.שפנ תמגע םהיא ןופ סאוו ריקנאב רעטנאקאב א ןראוועג ךאנרעד זיא רע ןייז טימ טיובעגפיוא ןוא ןעוועג חילצמ קראטש טאה .טלעוו יד ןיא קנאב עטאווירפ עטסערג יד החפשמ ענעדישראפ ןיא טריטסעווניא טאה החפשמ ןייז .ןענייוו ןרעצירבאפ טכערעגניירא םירחסמ עסיורג

רעביא דלישטאר תחפשמ טגאמראפ גאט וצ טנייה .טלעוו עצנאג יד רעביא ןעקירבאפ ןייוו עסיורג 15 עקירפא ,אקירעמא םורד ןוא ןופצ ,ךיירקנארפ ןופ טנכערעג ןרעוו ןענייוו דלישטאר יד .אילארטסא ןוא .םיניבמ עסיורג יד ןשיווצ ןענייוו ע׳בושח ראג יד ןופ .דעל תדמוע םתקדצ

We reserve the right to limit specials. Limits are per family per sale period and in-store shopping is required. Customers must provide a valid account number to receive sales. While supplies last. No rainchecks. We are not responsible for typographical errors

PotatoesFRESH

However you slice it, Landau’s Market is Boro Park’s prime destination for all things fresh and delicious this Pesach. From fresh cuts of meat, to fish and produce, there’s enough for everyone!

WHILE SUPPLIES LAST, SALE ENDS 4/9

COFFEE WALNUT STREUSEL MUFFIN

Moist and fragrant, with delicious texture and spice, each bite of these coffee streusel muffins take you back to the ones you enjoy all-year-round. Feel free to omit the coffee flavoring and keep it simple (or not-so-simple) vanilla crumble style.

Ingredients:

2 eggs

1 cup sugar

½ cup oil

½ cup freshly-squeezed orange juice

2 cups almond flour

1 cup potato starch

2 teaspoons vanilla (optional)

2 teaspoons lemon juice (½ lemon, juiced)

2 tablespoons instant coffee dissolved in 1 ½ tablespoons hot water (optional)

Filling:

¼ cup sugar

1 Tablespoon cinnamon

2 tablespoons chopped walnuts

Streusel Topping:

¼ cup almond flour

¼ cup sugar

¼ cup potato starch

2 tablespoons chopped walnuts

½ teaspoon cinnamon

2 tablespoon oil

Directions:

Preheat oven to 350° and prepare 12-14 cupcake liners in tins.

Beat together the eggs and sugar until very pale yellow.

Add the remaining ingredients, except filling mixture, and mix until just combined. Don’t overmix.

Fill the cupcake cups one-third full (about 1 teaspoon). Sprinkle with the filling mixture and swirl. Fill the rest of the muffin cups with batter. In a separate bowl, combine the streusel topping ingredients with a fork. Evenly top each muffin. Bake for 28-30 minutes. Insert a toothpick to test for doneness. Serve.

TIP: These freeze great in a ziploc bag or airtight container.

CITRUS Fruity

top Ingredients: 4 ripe, 2 ripe, 2 ripe ¾-1

Directions: Peel slices segments). Cut supremes heads, each Add its Stir stirring Let Cover simmer. frequently,

CITRUS JAM

Fruity and delicious, swirl this into your tea, or top it on your favorite cookie or dessert.

Ingredients:

ripe, large oranges

ripe, large red grapefruit

ripe lemons

¾-1 cup granulated sugar

Directions:

Peel the oranges, and cut crosswise into thin slices (make sure to remove any of the white segments). Place in a large, heavy saucepan.

Cut the grapefruits, lemons and limes into supremes (peel the fruit, cut off the two heads, then run a sharp knife on the edge of each membrane to pop out the fruit segment).

Add the fruit segments to the pan, along with juice from the discarded membranes.

Stir in the sugar and set over a medium flame, stirring frequently, until the sugar is dissolved. Let the mixture come to a simmer.

Cover the pot and lower the heat to a gentle simmer. Cook for about 1-4 hours, stirring frequently, until mixture is thickened.

PISTACHIO LEMON BISCOTTI WITH CITRUS JAM

On a quest for fresh, light, and citrusy dessert- this Tuscan-inspired biscotti was born. Enjoy it with your coffee or crumble it into a ‘Pesach granola’ on top of homemade vanilla ice cream, and citrus jam. Enjoy!

Yield: About 20-24 biscotti

Ingredients:

3 eggs

1 cup sugar

⅔ cup oil

3 tablespoons freshly-squeezed lemon juice

2 teaspoons Baking Powder (optional)

3 ½ cups Almond Flour

½ cup Potato Starch

½ cup chopped pistachios

pinch of salt

Directions

Preheat your oven to 350° and line a baking sheet with parchment paper.

Beat eggs and sugar until light and fluffy (around 3 minutes). Slowly add in the oil and lemon juice. Next, add in the baking powder, almond flour, potato starch, chopped pistachios, and salt. Mix until combined.

Wet your hands with water. Divide the batter in half, forming a rectangular loaf on either side of the baking sheet. (The batter is slightly runny and works best with moistened hands)

Bake for 35–40 minutes. Let cool for about 5-10 minutes, then cut into one-inch slices.

The biscotti will be soft and chewy at this point. To make it crispier, return to the oven and bake the slices for about 5 minutes on each side.

CARROT CAKE COOKIES

The best part of every muffin is its crispy, chewy top. Here, we took the old classic and made it into cookies. So you can enjoy every bite, with your coffee or on-the-go.

Yield: 24 cookies

Ingredients:

3 egg whites

¾ cup sugar

3-4 medium carrots, grated (about 1 cup)

2 cups almond flour

½ teaspoon cinnamon

¼ teaspoon salt

1 teaspoon grated ginger

½ tablespoon vanilla sugar (optional)

½ lemon, juiced

Directions

Preheat your oven to 350° and line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the almond flour, cinnamon, and salt to combine.

In a large bowl, whisk the egg whites and sugar, until smooth. Add in the rest of the ingredients and mix with a fork until a smooth dough forms.

Using a 1 tablespoon cookie scoop, form small balls and place them 2 inches apart on the cookie sheet (about 12 balls per pan).

Bake for 18-25 minutes, until the cookies have spread out and their edges are golden. Let cool. Top with your favorite parve frosting or a dollop of cream cheese frosting.

HOMEMADE ALMOND FLOUR

Add blanched almonds (slivered or whole) to a high-speed blender or food processor and blend on high until a fine, powdery flour forms.

Check your blender for bits of nuts and continue blending, occasionally removing your blender from the base and shaking to ensure all almonds are well blended. Store in a jar or airtight container.