Don’t pass over Passover desserts..and hey, they are all dairy free!

Move over disgusting jelly rolls and dusty cookies!  Here are 3 fantastic recipes.  CMC, you know which one is yours!

try to eat just one

try to eat just one

Secret Weapon Merengue Cookies

1 cup  melted chocolate chips or any other semi-sweet chocolate

2 egg whites

½ cup sugar

½ tsp. vanilla

½ tsp. white vinegar

Preheat oven to 350 degrees

Melt chocolate chips.

Beat egg whites with a pinch of salt until foamy. Add sugar slowly while beating and beat until peaks form (I don’t always succeed in getting peaks, and it doesn’t matter).  Add vanilla and vinegar. Fold in chocolate.

Drop onto ungreased cookie sheet lined with parchment paper.

Bake 10 minutes. Cool on rack. Devour.

“Oatmeal” Cookies

These are so good you may decide to make them all year long.

2 cups matzoh meal

2 cups matzoh farfel

1 – ½ cups sugar

2/3 cups oil ( you can reduce a bit and replace with orange juice if you want to cut fat)

4 eggs

2 tsp. cinnamon

½ tsp. salt

½ cup raisins and/or chocolate chips

combine everything, drop onto parchment lined cookie sheet and bake at 30 – 35 minutes.

If you want to make these “biscotti”, add some orange rind, bake in logs, cut after 15 minutes and dust with cinnamon and sugar.

Finally,…I usually don’t like Nigella, but this recipe is a winner:

this photo is crying for drizzled chocolate!

this photo is crying for drizzled chocolate!

Nigella’s Cinnamon Almond Cake

Don’t worry – the cake comes out of the oven very high but eventually falls to about a 1” thick with a wonderful moist texture and almond paste taste.

8 egg whites

3/4 cup fruit sugar*

a few drops almond extract 9optional)

grated zest of 1/2 orange

1/2 cup mild olive oil

1 1/2 cups almond flour

1 tsp baking powder (yes it is fine for Passover or omit)

3/4 cup sliced almonds

1 tsp ground cinnamon

1 tbsp Passover-friendly icing sugar (approx)

* You can buy fruit sugar – sometimes called instant blending – or make it by processing granulated sugar about a minute in the food processor.

1. In a clean, grease-free bowl, whisk egg whites until opaque and start to hold their shape. Slowly add sugar and continue to beat until thick and shiny. Beat in almond extract (if using) and zest.

2. Combine almond flour and baking powder. Add oil and almond flour alternately in three additions each whisk after each addition.

3. Pour mixture into a greased 9″ springform pan that has been lined with parchment paper on the bottom. Combine almonds with cinnamon and sprinkle over the top.

4. Bake in a preheated 350F oven 35 to 40 minutes (start checking at 30) until top has risen and is set, almonds are golden and a cake tester comes out clean.

5. Cool cake on a rack. When cool, open the sides and cool completely before removing cake.

6. Push or shake icing sugar through a small strainer over the cake, or do it my way, and drizzle melted chocolate over the top!

Makes 10 to 12 slices

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