This recipe is adapted from Jayne Cohen's "Jewish Holiday Cooking" (Wiley $38.99). It is one of those very special Passover recipes that is so delicious you'll make it all year. For this photo, we drizzled the cookies with melted chocolate.
Makes about 2 dozen large cookies
- 2 1/2 cups (625mL) shelled hazelnuts, toasted and then skins rubbed off in a tea towel (12oz/375g)
- 1 cup (250mL) plus 2 tbsp (25mL) sugar
- 1/2 tsp (2mL) almond extract - optional
- 3 egg whites
- Place hazelnuts and sugar in the food processor and chop, using the pulse button, until fine. Don't worry if they are not perfect.
- Add extract if using and then blend in egg whites, a little at a time, just until a rough paste forms. Scrape mixture into a bowl, cover and refrigerate 15 to 20 minutes.
- Drop tablespoons of batter onto cookies sheets lined with parchment paper leaving about 2" (5cm) between cookies. (Or, shape into balls with hands dipped in cold water for a more uniform shape.) Flatten tops slightly using your fingertips dipped lightly in cold water to prevent sticking.
- Bake in a preheated 325F (160C) oven for 15 minutes or until cookies are just dry to the touch, puffed and lightly coloured,Â Slide cookies (on the paper) onto a cooling rack and remove from paper when cool. Cookies will firm up when cool.Â Â
- Note for all Passover recipes: Many people observe Passover differently so what is acceptable to some may not be to others. Most of these ingredients should be available â€śkosher for Passoverâ€ť but if you canâ€™t find them just omit them or substitute.