Passoveralmondchocolatechipcookies Recipes

PASSOVER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the walnuts aside to cool to room temperature.
• Raise oven temperature to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the matzo cake meal, salt, and potato starch in a bowl.
• In a large bowl, beat the eggs, margarine, and sugar together until smoothly combined. Stir the meal mixture into the wet ingredients until thoroughly combined, and mix in the chocolate chips. Drop the dough by spoonfuls onto the parchment-lined baking sheets.
• Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Remove the cookies from the baking sheets as soon as they are removed from the oven; cool on baking racks.

CHOCOLATE ALMOND SANDWICH COOKIES

Steps:

• For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
• For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
• Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.

CHOCOLATE PASSOVER COOKIES

Steps:

• Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
• In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.
• Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.

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.

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.

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 CHOCOLATE CHIP COOKIES

Steps:

• N. B. Can replace the chocolate chips with chopped pecans and the granulated sugar with an additional 1/2 cup of brown sugar if you want to make pecan sandies.
• In a large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine.
• Blend in the eggs.
• Stir in the salt, cake meal and potato starch.
• Fold in the chocolate chips.
• Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
• Preheat the oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Scoop out generous teaspoonfuls of dough or roll marble sized balls.
• Place on the baking sheets, leaving room for the cookies to spread.
• Press down a little if using chilled dough.
• Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes or place the baking sheets in the fridge to hasten cooling.
• Remove the cookies to a platter using a metal spatula.

CHOCOLATE CHIP COOKIES FOR PASSOVER

Steps:

• Preheat oven to 350 degrees. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.
• Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment-lined baking sheets. Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.