Delicious and Easy Pesach Amond Cookies

Almond Cookies

Almond Cookies

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.



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


Chocolate Lined Cookie

1. Preheat your oven to 190°C (375°F)

Chocolate Dipped Cookie

Chocolate Dipped Cookie

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.


Hummus Chocolate Cake? Yes it is, and good for Pesach

A few months ago, I read a recipe for a flourless chocolate cake on the wonderful Seattle Foodshed blog. I bookmarked it, and decided that Pesach was the perfect time to try it out, as for kitniot eaters, it’s completely KFP and parev to boot. And who would have thought that a cake that’s Kosher for Pesach and made from hummus would originate in the US? So with a few days left of Pesach, I have to share this with you.

I just baked it, and it’s a hit. My kids piled into it, and were shocked when I revealed to them that it’s made with hummus beans instead of flour. My husband asked where the matbucha was…I will definitely make this cake again for Pesach. It turns out like a brownie cake, so you can also make it as bars, and serving it with ice cream would not be a tragedy. As I was writing this recipe, I realized I had forgotten to add the baking powder, but it came out fine!! So if you can’t find KFP baking powder, you can leave it out. Now I will have to bake this again to see what it turns out like WITH baking powder!

I will share this recipe with you here as well, but do visit the Seattle Foodshed blog, as there are also lots of good, healthy recipes there that are worth checking out, and the pictures are great.


Hummus Cake for Pesach


1½ cups chocolate chips or 200g dark chocolate pieces

4 eggs

1 can chickpeas (garbanzo beans) drained

1 teaspoon vanilla extract

¾ cup sugar

1 teaspoon baking powder

How to do it

1. Preheat the oven to 180°C (350°F)

2. In a food processor, mix the chick peas and eggs until smooth. Add the vanilla, sugar and baking powder (if you can’t find baking powder that’s KFP, leave it out) and pulse till combined

3. Melt the chocolate over boiling water (double boiler).  Add the melted chocolate to the cake mix and combine.

4. Line a 22cm (9 inch) baking tin with baking paper and grease. Pour the mixture into the tin and bake for 35-40 minutes.

Recipes for Pesach – Part III

Desserts are generally the biggest challenge to make kosher for Pesach. Over the years, I have found some reliable recipes that taste good and aren’t terribly difficult to make. In general, kosher for Pesach dessert require lots of eggs, a lot of whisking of egg whites, and as a result, the use of multiple bowls. It’s hard to avoid and part of the process, so just make sure you have enough bowls to use. Most importantly, all these desserts are parev.

Coconut Mounds – Pesach isn’t Pesach without coconut cookies. In my childhood, coconut macaroons (which is what we called them even though they really weren’t macaroons) were one of the few confectionaries to be found kosher for Pesach in South Africa, so this is a real childhood taste. When I first made this recipe, I was sure it would be disastrous because it just seemed way too easy. I was wrong. They are delicious and crazy easy, so do make them with your kids. 

Apple Squares for Pesach – This is a regular on my Seder dessert table. It’s easy to make, tastes good and isn’t overly sweet. And of course, it’s parev, so works on many levels. There’s nothing like fruit to cover the taste of the kosher for Pesach “flours”!

Chocolate Roll For Pesach – Here’s a fun dessert that’s versatile, tastes good and looks good. Have fun with fillings of your choice. I offer two options, but you can get creative and add whatever you and your family like.