Alsatian Almond Raison Matzo Kugel

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

Margarine
6 matzos
½ cup dark raisins
2/3 cup whole almonds
½ cup sugar
5 large eggs
Pinch of salt
1¼ teaspoons ground cinnamon

Glaze:
¼ cup sugar
2 tablespoons brandy, plus 1 teaspoon if needed ½ teaspoon ground cinnamon

Directions: Heat oven to 375F. Grease a 9-inch square baking dish with margarine. Break matzos into small pieces and put in a bowl. Cover with hot water and let stand for 2 minutes. Put in a strainer and squeeze out as much water as possible. Put in a large bowl. Cover raisins with hot water. Let stand 5 minutes and drain.

Grind almonds in a food processor with 2 tablespoons of the sugar until fine. Add to bowl of matzo, then stir in egg yolks, salt, cinnamon, raisins and 4 tablespoons of the sugar.

Beat egg whites until just stiff. Add remaining 2 tablespoons sugar and beat at high speed until glossy, about 1 more minute. Gently fold egg whites, in 4 portions, into matzo mixture. Spoon mixture into greased dish. Bake until firm, about 25 minutes.

Meanwhile, prepare glaze: Combine sugar, 2 tablespoons brandy and cinnamon in small bowl and stir until well blended. If mixture is too thick to pour, add additional teaspoon brandy.

When kugel is done, remove from oven and spoon glaze evenly over top and brush it gently over surface. Cut in squares. Serve hot or warm.