One of my favorite ways to find new Pesach recipes is to discover them hidden in the pages of regular recipes books. Every now and again, you will stumble on a flourless confectionery that is perfectly kosher for Pesach without meaning to be.
Just last week, a new cake recipe book I’d ordered online arrived (just in time for Pesach!). As I was flipping through the pages, I came across a recipe for Swiss cookies made with ground almonds that are 100% KFP, have no kitniyot and are parev – the Ashkenazi Pesach trifecta! But, turns out the recipe was useless, but I liked the concept. So after a bit of experimentation, I “made it my own” and now I have a wonderful recipe for the most delicious cookies.
The best thing about these cookies is that they don’t have that “pesach” taste that comes from the KFP cake flour or potato flour. You also can make these all year round, and no-one will complain.
I made mine dipped in chocolate – they are really delicious with this extra layer of flavor. You can just as easily make them without and keep it really simple.
As we start the one-week countdown to seder, this is one recipe you can make ahead of time and keep them in an airtight container ready for serving as an after dinner treat.
ALMOND COOKIES DIPPED IN CHOCOLATE FOR PESACH (No kitniyot)
225 g (8 oz / 2 cups) ground almonds (Note: If you’re in Israel, your local spice store will grind almonds for you on the spot.)
450 g (16 oz / 2 cups) caster sugar (Note: In Israel you can get Sugat’s “Sucar Dakdak” in any supermarket today)
2 egg whites (unwhisked)
About 100 g (3 oz) flaked almonds
150 g (5 oz) parev dark chocolate for dipping
How to do it
1. Preheat your oven to 190°C (375°F)
2. In a medium-sized bowl, combine the ground almonds and the sugar. Add the egg whites one at a time, mixing them in until the mixture forms a dough-like ball (I use my hands to bring all the dry ingredients together)
3. Line baking trays with baking paper and grease the baking paper lightly.
4. Pour the almond flakes onto a flat surface – a plate or clean counter top. With dampened hands, form balls with about 1 teaspoon of the dough. Flatten the dough slightly into the flaked almonds, coating each ball of dough on both sides. (If the almonds don’t stick, then wet your hands again and rub them over the dough ball). Place on the baking tray with about 5 cm/2 inches between each ball.
5. Bake for 10-12 minutes or just until the cookies are just starting to get golden brown. You’ll want to keep an eye on the cookies as they are quite delicate and can easily become too brown. Remove and allow to cool completely before you dip them in chocolate.
6. In a double boiler, melt the chocolate. Dip each cooking half-way into the chocolate. I tip the pot with the chocolate at an angle so that the chocolate pools on one side and it’s easier to dip. If you want to drizzle lines of chocolate over the cookies, place the cookie on some baking paper, and using a spoon of chocolate, carefully drizzle lines of chocolate in both direction over the cookie.
7. Place the cookies on baking paper until the chocolate has completely set.
Makes about 36 cookies.