Passover Cookies and Cake

Here are two Pesach dessert recipes that use heart-healthy nuts.  

Turkish Walnut Cookies (Parve)

2 cups walnut pieces

½ cup sugar

1 egg

¼ teaspoon ground cinnamon

Preheat the oven to 325 F (165 C)

Process all of the ingredients in a food processor until it forms a firm paste.

With wet hands, form the mixture into 1 inch (2.5 cm) balls. Arrange on parchment lined baking sheets. Flatten each ball with your moist fingers.

Bake for 15-20 minutes, until they just begin to brown. Remove them from the baking pan and cool on a wire rack.

Makes about 25-30 cookies

Italian Chocolate Almond Cake (Parve)

If you can’t get kosher-for-Pesach unsweetened chocolate, use dark bittersweet chocolate instead.

1 cup whole almonds (with skin or blanched)

2 ounces (200 grams) unsweetened chocolate, chopped

1 cup sugar, divided

7 egg whites

Pinch of salt

Line the bottom of a 9 “ (23 cm) springform pan with parchment paper. Oil the sides of the pan.

Preheat the oven to 350 F (180 C).

Combine the almonds, chocolate and ½ cup of the sugar in a food processor and pulse until they are finely chopped. (Don’t grind them into a powder.)

Using an electric mixer, beat the egg whites and salt until they form soft moist peaks.  

Gradually add the remaining ½ cup sugar and beat until the mixture is stiff but not dry.

Gradually fold the chocolate and nut mixture into the egg whites, until thoroughly mixed.

Pour the batter into the pan and bake for about 30 minutes, until golden brown and firm. A toothpick inserted into the middle should come out dry.

Cool in the pan on a rack for 10 minutes. Remove the sides of the pan and invert the cake onto a cooling rack. Peel off the parchment paper and let the cake cool completely. Serve with a dusting of powdered sugar or cocoa.

Serves 10-12