How to Make Nonnevot: A Delicious Journey to Israel

Nonnevot, also known as “Jewish mochi,” is a delightful Israeli cookie that will captivate your taste buds and transport you straight to the heart of Middle Eastern cuisine. These small, chewy treats boast a unique texture and a delicate sweetness, making them a perfect accompaniment to your afternoon tea or a delightful ending to any meal.

Whether you’re an experienced baker or just starting your culinary adventure, this comprehensive guide will equip you with all the knowledge and confidence you need to create these irresistible treats in your own kitchen. So, gather your ingredients, put on your apron, and let’s embark on a flavorful journey to master the art of making nonnevot!

Ingredients You’ll Need:

To create a batch of these delectable Israeli cookies, you’ll need a few simple ingredients readily available at most grocery stores. This recipe yields approximately 24 cookies, perfect for sharing with loved ones or satisfying your sweet cravings throughout the week.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup powdered sugar, for rolling

Optional Ingredients:

• ½ teaspoon ground cinnamon (for a warm, aromatic twist)
• ½ cup finely chopped walnuts or pecans (for added crunch and nutty flavor)

Tips for Ingredient Selection:

• Butter: Using high-quality, unsalted butter is crucial for achieving the perfect flavor and texture in your nonnevot.
• Flour: While all-purpose flour works best, you can experiment with cake flour for an even softer and more delicate cookie.

Essential Baking Tools:

• Two large mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Wire rack for cooling
• Small bowl for rolling cookies in powdered sugar

Step-by-Step Baking Guide:

Step 1: Preparing the Dough

1. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This will take about 2-3 minutes using an electric mixer.
2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Stir in the vanilla extract.

Step 2: Combining Dry Ingredients

1. In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
3. If you’re adding cinnamon or nuts, incorporate them into the dough at this stage.

Step 3: Shaping the Nonnevot

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent spreading while baking.
2. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
3. Roll the chilled dough into 1-inch balls using your hands.
4. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Step 4: Baking to Perfection

1. Bake the nonnevot for 12-15 minutes, or until the edges turn a light golden brown.
2. Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 5: The Final Touch

1. While the cookies are still warm, roll them generously in powdered sugar. This step gives nonnevot their characteristic snowy appearance and adds a touch of extra sweetness.

Plate of freshly baked Nonnevot cookies

Tips for Nonnevot Nirvana:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This allows for better incorporation and results in a smoother, more consistent dough.
• Don’t Overmix: Overmixing the dough can activate the gluten in the flour, leading to chewy, dense cookies instead of the desired soft and crumbly texture.
• Chilling is Key: Chilling the dough helps prevent excessive spreading during baking and allows the flavors to meld together beautifully.

FAQs:

Q: Can I freeze nonnevot dough?
A: Absolutely! You can freeze the unbaked dough balls for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few minutes to the baking time.

Q: Can I substitute margarine for butter in this recipe?
A: While margarine can be used as a substitute, it’s important to note that it may slightly alter the flavor and texture of the cookies. For optimal results, using butter is recommended.

Serving and Enjoying Your Nonnevot:

These delightful Israeli treats are best enjoyed fresh out of the oven, when they’re still slightly warm and incredibly soft. Pair them with a cup of coffee or tea for a truly authentic experience.

Nonnevot cookies served with tea

Nonnevot also make a wonderful addition to dessert platters and cookie boxes, bringing a taste of Israeli culture to your gatherings.

Expert Insight:

“Nonnevot hold a special place in Israeli cuisine, often enjoyed during festive occasions and family gatherings,” says Chef Avi Cohen, renowned pastry chef specializing in Middle Eastern desserts. “Their delicate flavor and melt-in-your-mouth texture make them universally loved by people of all ages.”

So why not gather your loved ones and embark on a culinary adventure? With this foolproof recipe and expert tips, you’ll be baking up a batch of these irresistible Israeli cookies in no time. Don’t forget to share your baking triumphs and tag us on social media – we can’t wait to see your delicious creations!