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Parve
Easy
30 Servings
Allergens 
2 Hours, 30 Minutes
Diets
Chunky nuts with sweet raisins and chocolate… Combining some of my favorite foods into one bite. That’s Pesach baking at its best.
1 cup sugar
1/2 cup oil
1 large egg
1 and 3/4 cups ground almonds
3 tablespoons Gefen Potato Starch
3/4 cup raisins or Gefen Sweetened Dried Cranberries
3/4 cup chopped walnuts or shelled pistachios
1/4 cup shredded coconut
2 ounces (56 grams) Schneider’s 56% cocoa baking chocolate
Preheat oven to 350°F (180°C).
Combine all the ingredients except for the baking chocolate in a bowl and mix well until fully combined. Shape into balls about size of an unshelled walnut and flatten with the palm of your hands.
Arrange on a Gefen Parchment Paper lined baking sheet. Bake for 14 minutes. Let cool.
Place the chocolate in a strong Ziploc bag and seal the bag. Place into a bowl of hot water and let it sit until the chocolate is melted. Cut a tiny hole in one corner. Pick up each cooled cookie and smear a dollop of chocolate underneath. Press it back onto the parchment-lined baking sheet.
When you’ve done this with all the cookies, place the tray in the freezer. I like to keep the cookies in the freezer until a half hour before I’m ready to serve.
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VEST. COOKIES. EVER!!! perfect chew and perfect flavor!!! does not taste pesachdig will definitely be making these in future!!!! I drizzled the chocolate on top tho instead of putting a dollop on back
Fell apart? I tried to roll the batter into balls to bake but they fell apart. What did I do wrong?
Mona, I don’t think it’s what you did wrong as much as how delicate Pesach cookies can be. I have a similar nut based cookie and in order to get those balls solid, I refrigerate the dough first and then using my hands squeeze them into balls. That works for me.
I made these cookies last pesach and they came out really good. I think mine also started falling apart, but I just kind of mushed them back together, and they turned out fine.
bunch of nuts cookies hi. when i make these cookies and spread the chocolate do i put them back on cookie sheet w chocolate face down onto the sheet or face up
The recipe says “Press it back onto the parchment-lined baking sheet. ” Sounds counter intuitive to press them chocolate side down because that’s where the chocolate is. So I see your confusion. I would think though, that if it’s parchment paper if you are putting them right into the freezer then it would stick and the chocolate would peel off after it’s frozen. That said. I don’t see why you can’t smear it on and put them chocolate side up. Maybe try with both and see which works better for you.