I first made these in 2016 when Kosher for Passover almond and praline paste were available. If they are not available this Passover you may want to make your own almond paste–you can find a simple recipe online with only 4 ingredients–all kosher for Passover. Or, you can check with your kosher for Passover bakery–they usually have almond paste on hand for you to buy. These cookies are such a crowd pleaser, you’ll be happy you went the extra mile to find the ingredients.
Ingredients
- 6 ounces sliced almonds, crushed
- 7 ounces almond or praline paste
- 1 cup sugar
- 2 egg whites
- 8 ounces semisweet chocolate, chopped
Preheat oven to 375. Spread out almonds on large cookie sheet. Line 2 insulated cookie sheets with parchment paper. Line another cookie sheet with aluminum foil.
Combine praline paste and sugar in food processor and process until blended. Add whites gradually and process until well combined. Dough will be soft and sticky.
Place in freezer for about 10 minutes or until dough is easy to handle.
Spoon dough into a pastry bag fitted with a 1/4 inch round tip. Pipe 2 1/2 -inch segments of dough on top of the almonds on the cookie sheet.
Roll segments in almonds and pat on with hands. Make sure the segments are completely coated with the almonds.
With a spatula transfer segments to cookie sheets lined with parchment paper. Bend dough ends to create a horseshoe shape. If the dough becomes sticky and hard to handle, place in the freezer for a few minutes.
Space cookies about 1 inch apart and bake for about 12 minutes or until the cookies are golden brown. Remove carefully with spatula and place on cooling racks.
Melt chocolate in double boiler. Dip ends of cookie in chocolate. Allow excess chocolate to drip off, then place on foil-lined cookie sheet. Remove cookies when chocolate has set.
Makes 36 to 40 cookies
