Things You'll Need:
- 1 c. sugars
- 2 sticks butter
- 4 tbsp. vegetable shortenings
- 2 c. pecans
- 1/2 tsp. vanilla extract
- 6 oz. bittersweet chocolate
- 4 egg whites
- 6 tbsp. potato starch
- 6 tbsp. matzoh cake meal
- 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
-
Step 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.
-
Step 2
Place nuts and sugar in a food processor. Pulse-blend until the mixture resembles coarse meal.
-
Step 3
Place butter in a mixing bowl and beat with an electric mixer until light and creamy.
-
Step 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.
-
Step 5
Sift together the matzoh cake meal and the potato starch. Stir into the batter until thoroughly incorporated.
-
Step 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.
-
Step 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.
-
Step 8
Using a spatula, transfer the cookies to a cooling rack and allow them to cool completely.
-
Step 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.
-
Step 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.
-
Step 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.
