The prohibition of using flour during Passover compels us to use alternative ingredients, such as ground nuts and almonds. Sometimes, we find that the results are even better than traditional cookies!
Here's a delightful recipe for Passover chocolate cookies that you'll want to make again and again, even after the holiday. These cookies are crisp on the outside and fudgy inside.
Ingredients (4 serves):
- 3/4 cup walnuts
- 1 tbsp confectioner's sugar
- 100g cold butter
- 200g dark chocolate
- 3/4 cup sugar
- 2 tsp vanilla extract or seeds from one vanilla bean
- 1/2 tsp salt
- 2 eggs
Instructions:
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Combine walnuts and confectioner's sugar in a food processor and grind finely.
- Melt the butter and chocolate together, either in the microwave in short bursts, stirring in between, or over a bain-marie, ensuring the water does not touch the bottom of the chocolate bowl. Stir until smooth.
- Let the chocolate mixture cool slightly.
- In a mixer, whisk together sugar, vanilla, salt, and eggs for about 5 minutes on high speed until the mixture is light and fluffy.
- Slowly blend in the chocolate mixture until fully incorporated.
- Fold in the ground walnuts.
- Using two spoons or a small ice cream scoop, place dollops of the dough on the prepared baking sheets, spacing them 1-2 inches apart.
- Bake for 12-15 minutes until the cookies are set on the edges but still soft in the center.
- Allow the cookies to cool completely then transfer to an airtight container where they can be stored for up to five days.