Our teacher for this class, Rabbi Dena, serves as Director of Learning and Engagement for the Jewish Teen Education and Engagement Funder Collaborative. Most recently, she was Executive Director of 4Front Baltimore, leading planning, development, and evaluation of existing and new initiatives to advance the vision for increased numbers of teens engaged in Jewish life throughout Baltimore.
In addition to her Rabbinic Ordination, she holds a Certificate in Jewish Education for Adolescents and Emerging Adults through the Hebrew Union College-Jewish Institute of Religion and has expertise in adolescent development, experiential education, relationship building, and community structural change.
Rabbi Dena also holds a black belt in Taekwondo and when she’s not kicking butt she can usually be found cuddling with her pup, Levi. She has spent hours perfecting her baking during the pandemic.
Watch a recording of class
List of Ingredients:
Almond flour (get the "super fine" kind)
Powered (confectioners sugar)
Eggs (we'll only be using the whites but do not buy just egg whites, thinking that will save you time -- they are pasteurized and won't whip up!)
cream of tartar
chocolate (good quality but your preference - you can use chips, discs, chopped up bar, whatever your fancy!)
mixing bowls (one large, one medium)
measuring cups and spoons
piping bags (x2) and tips (round)
parchment paper or silicone baking mats (not necessary but helpful to draw out circles of ~ 1" diameter ahead of time on parchment paper, spaced 1" apart).
Amounts and Instructions: