A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.
Although I have greatly reduced the sugar, this is still a pleasantly sweet, citrus-accented cake with a moist crumb and fewer starchy carbs. It’s gluten-free, too!
A spin on her mother’s classic meringues, Leah Koenig’s version dips them in melted chocolate and finely chopped almonds for a treat that satisfies after the seder meal, or anytime.