PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE
Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
- In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
- In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
- Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
- Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.
CHOCOLATE PASSOVER COOKIES
The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the perfect texture. Chocolate chips are added last.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 14
Number Of Ingredients 9
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 CHOCOLATE CHIP COOKIES
These are almost as good as what you can make the other 358 days of the year.
Provided by SANDI
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 60
Number Of Ingredients 8
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.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 10 g, Cholesterol 9.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 31.5 mg, Sugar 7.3 g
PASSOVER COOKIES
These were the most amazing cookies I have every tasted. They are "very" crispy. I will make this year-round, not just for Passover.
Provided by dojemi
Categories Drop Cookies
Time 35m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Mix together the first 7 ingredients.
- Add the eggs and oil and mix together well.
- The dough will seem dry and crumbly, but it will hold together when cooked.
- Drop by tablespoons onto greased cookie sheet. Press lightly to hold together, if necessary.
- Bake @ 350° for 15 minutes.
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FUDGY CHEWY FLOURLESS CHOCOLATE WALNUT COOKIES
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- Spread the walnut halves on a half sheet baking pan lined with a Silpat slicone mat or parchment paper and toast them for about 9 minutes, until they are golden and fragrant. Let the walnut halves cool slightly, then transfer them to a work surface and coarsely chop.
- Position two racks in the upper and lower thirds of the oven and lower temperature to 325°F. Line two half sheet baking pans with a Silpat slicone mat or parchment paper. If you're using parchment paper, spray it with baking spray to ensure the cookies don't stick (see Recipe Notes).
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FUDGY CHOCOLATE-WALNUT COOKIES RECIPE - FRANçOIS …
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- Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
- Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
- In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
- Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.
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