How to Make Passover Chocolate Pecan Cookies

Filled with chocolate, these nutty sandwich cookies are so delicious, you'll want to make them year-round. This dessert recipe is kosher for Passover and makes 36 sandwich cookies.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 4 egg whites
• 6 tbsp. matzoh cake meal
• 1 c. sugars
• 6 oz. bittersweet chocolate
• 6 tbsp. potato starch
• 1/2 tsp. vanilla extract
• 2 sticks butter
• 2 c. pecans
• 4 tbsp. vegetable shortenings

1. Preheat oven to 350 degrees F. Position oven racks on middle and lower shelves of the oven. Line two cookie sheets with parchment paper.
2. Place nuts and sugar in a food processor. Pulse-blend until the mixture resembles coarse meal.
3. Place butter in a mixing bowl and beat with an electric mixer until light and creamy.
4. Add the nut mixture and vanilla, and beat until thoroughly incorporated. Add the egg whites and beat for 2 or 3 minutes until fluffy.
5. Sift together the matzoh cake meal and the potato starch. Stir into the batter until thoroughly incorporated.
6. Lightly wet your hands with water. Roll rounded teaspoons of dough between your fingers and place them on the lined cookie sheet, about 2 inches apart.
7. Place on the middle shelf of the oven and bake for 15 to 20 minutes, until the cookies are a toasty brown. If you're using the middle and lower racks, switch the cookie sheets every 5 minutes so the cookies bake evenly.
8. Using a spatula, transfer the cookies to a cooling rack and allow them to cool completely.
9. To make the filling, pour water into the bottom pot of a double boiler to a depth of 2 inches. Bring the water to a boil.
10. Melt the chocolate and the vegetable shortening in the top pot of the double boiler. Stir occasionally until melted and smooth. Let cool to warm.
11. Spread the flat side of a cookie with the melted chocolate. Top with the flat side of another one. Continue making cookie sandwiches with the remaining cookies and chocolate spread.