How gorgeous are these Passover cookies? You will want to bake up a batch of these to add to your Passover cookie platter.
Ingredients
filling
- 6 ounces semisweet chocolate
- 4 tablespoons unsalted margarine
cookies
- ¾ cup plus 2 tablespoons matzo cake meal
- ⅓ cup cocoa
- ¼ teaspoon salt
- 1 stick margarine
- ⅔ cup sugar
- 1 large egg, separated, plus one egg white
- 2 tablespoons non dairy creamer
- 2 teaspoons vanilla extract
- 1 ½ cup hazelnuts, finely chopped
Filling
Melt chocolate and margarine in the top of a double boiler. Cool to room temperature.
Cookies
Before you begin—preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
Into a medium mixing bowl, sift together the matzo cake meal, cocoa, and salt.
Combine the margarine and sugar in a medium mixing bowl and beat for about 2 minutes until light and fluffy. Add egg yolk, non-dairy creamer and vanilla and beat until combined.
Add the dry ingredients and beat on low speed until just mixed in.
In a small bowl, whisk the egg white until frothy. Place the chopped hazelnuts in another small bowl. Roll the dough into 1-inch balls. Dip them in the egg white, then roll them in the chopped nuts. Place the balls two inches apart on the baking sheets and indent the center of each ball with your finger or the narrow, rounded end of a wooden spoon. Bake for about 12 to 14 minutes.
Gently repress the indentations on the cookies, allow to cool for a few minutes, then while the cookies are still warm, fill with chocolate filling.
Makes about 2 dozen cookies
