Passover Almond Cookies Recipes

PASSOVER RAINBOW COOKIES

Steps:

• Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemon-colored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla., Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into a separate prepared pan., Bake until a toothpick inserted in center comes out clean and edges begins to brown, 10-12 minutes. Cool 10 minutes before gently removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently., For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set., With a sharp knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices.

PASSOVER ALMOND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400.
• Beat eggs and egg whites briefly.
• Mix in all the other ingredients, adding the chocolate chips last.
• Roll into 1 inch balls and place on a greased cookie sheet.
• Bake for 10-15 min until cookie bottoms are brown, but not burnt.
• Let cool briefly, but remove while still warm.

PASSOVER ALMOND COOKIES

Steps:

• Preheat the oven to 325°F Lightly grease (or line with parchment) two baking sheets.
• Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
• Add the egg whites gradually, while mixing, to make a smooth paste.
• Stir in the flavorings.
• Scoop the dough by heaping tablespoons onto the prepared pans.
• Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
• Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.

PASSOVER ALMOND MACAROONS

Steps:

• Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
• Whip the egg whites to almost-stiff peaks in the bowl of an electric mixer. In another bowl, stir together the sugar, ground almonds, and almond extract. Fold the sugar-and-almond mixture gently into the egg whites in three batches.
• Drop teaspoons of the batter onto the baking sheet, and bake for about 15 minutes, or until just dry.

EASY PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• Place oven rack in the upper third of the oven.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 cushioned or heavy-duty baking sheets with cooking spray.
• Beat shortening and sugar together in a large mixing bowl with an electric mixer on medium speed until creamy and smooth.
• Beat egg into shortening mixture until well mixed.
• Place matzo cake meal, orange juice, potato starch, and salt into bowl with shortening mixture; beat on low speed until batter is well combined. Stir chocolate chips into batter.
• Drop batter by rounded tablespoons about 2 inches apart onto prepared baking sheets.
• Bake cookies in the preheated oven until pale golden brown, 14 to 17 minutes.
• Cool cookies on baking sheet for 2 minutes. Transfer to rack to cool completely.