I developed these Passover Oreos—aka oreovers—over 20 years ago when my beautiful daughter, Sally, asked if I could make a kosher for Passover version of Oreos. They were a huge hit, and I’ve been making them ever since. Enjoy and Chag Sameach.

Ingredients

Cookies

  • 8 ounces margarine (2 sticks)
  • 1/2 cup sugar
  • 1cup minus 1 tablespoon matzah cake flour
  • pinch salt
  • 1/2 cup cocoa, sifted

Filling

  • 1 cup confectioners sugar
  • 3 tablespoons margarine
  • 1 tablespoon almond milk* (see notes)
  • 1 teaspoon vanilla

To make the cookies:

  1. Place margarine and sugar in a mixing bowl and beat on medium speed for 30 seconds.
  1. Add matzah cake flour, salt, and cocoa and mix on low speed until well combined—1 to 2 minutes.
  1. Divide the dough in half and roll right away between 2 pieces of wax paper to 1/4”.
  1. Freeze the dough for at least one hour or overnight (you can make the dough days or weeks in advance and freeze until ready to bake).
  1. Preheat the oven to 250.
  1. Line two cookie sheets with parchment paper.
  1. Remove the dough from the freezer and cut out rounds with a 1 1/2” cookie cutter. Lift the rounds of dough off the wax paper with a spatula, and place them on the prepared cookie sheets.
  1. Bake the cookies for about 1 hour.
  1. Remove from the oven, allow to cool for a few minutes, then remove very carefully from cookie sheets and place on cooling racks. Cookies will be fragile, so handle with care.
  1. Make Filling: Combine confectioner’s sugar, margarine, almond milk, and vanilla in a small mixing bowl. Beat at high speed until filling ingredients are combined. Filling should be thick and fluffy.
  1. After cookies have cooled, spread about 1 teaspoon (more if desired) of filling on the flat side of a cookie. Place flat side of cookie on top of filling to make a sandwich.

Notes: *To make almond milk place 1 cup blanched almonds and 1 cup water in a blender.  Blend until pureed.  Pour mixture through a fine sieve.  Allow liquid to drip through sieve into small bowl.  You should have approximately 1/2 cup almond milk.  You can use this same procedure to make other nut milks including coconut milk (use unsweetened grated coconut).  When making pareve desserts, I prefer using nut milks to non-dairy creamers (which taste chemical and artificial).  Nut milks impart a lovely and fresh flavor to the dessert.

Recipe developed by Judy Elbaum

Copyright 2016

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