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Passover Cookies No Nuts

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Son has serious allergy to tree nuts... So many Passover cakes and cookie recipe have nuts.
Made brownies and chiffon cakes and merange cookies in the past. Can anyone suggest
something different? Oh yes, he''s not fond of coconut. Help.

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  1. Matzah Crunch, aka Matzah Crack? I'm not particularly fond of it myself (it involves obscene amounts of margarine if you want to make it pareve, and it just seems kind of trashy to me), but my husband's family loves it so much that it's the one thing I absolutely must make for them every year. Read the comments for very helpful suggestions and variations: http://www.epicurious.com/recipes/foo...

    1. I got the following recipe from the blog "Couldn't Be Parve." Last year I made the mint version; this year I might make them again, or I might try a coffee-flavored variation by using coffee-chocolate chips. Maybe there are even coffee-flavored lentils similar to the mint ones?

      Chocolate Mint Cookies
      1/4 cup potato starch
      1/8 teaspoon salt
      8 ounces chocolate chips or bittersweet or semisweet chocolate
      2 Tablespoons oil
      1/2 cup sugar
      2 eggs
      1 teaspoon vanilla
      1 generous cup mint lentils

      Preheat the oven to 350.

      Combine the potato starch and salt and set aside. Place a pan of water on the stove and bring to a simmer. Place the chocolate and oil in a heat proof bowl and place over the simmering water. Stir occasionally until melted. Remove from the pan and set aside.

      In another heat proof bowl combine the eggs, sugar and vanilla. Whisk them over the simmering water until warm to the touch. Stir in the melted chocolate. Add the dry ingredients and stir until combined. Stir in the mint lentils.

      Drop tablespoon sized portions of the batter onto parchment lined baking sheets or chill the dough and then roll it into small balls. Bake for 12-14 minutes.

      Yield: Approximately three dozen small cookies (N.B.: I got only about 25)

      IMPORTANT: Do not overbake; the cookies are far better when still soft and malleable

      1. truffles are always wonderful and I love small pavlovas with a fruit sauce, raspberry or strawberry or mango.