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Mar 19, 2012 02:09 PM

Pesach Fancy Cookie recipes needed

So, I took the advice of other posters that I shouldn't try to adapt a non-Pesach recipe, but go with one created for the holiday. Am planning to make lemon curd, a lemon/sugar/butter sauce over strawberries/blackberries/blueberries/kiwi/mango goblets. Would like 2-3 kinds of fancy cookie recipes that I could serve alongside fruit dessert. Dairy is OK, as we are serving roast salmon and meal will be milchig. Thanks in advance for your help!

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  1. If you pipe them, meringues can look pretty/fancy. They would go well with the curd. They're very easy; here's the way I do them:

    Beat 3 eggs whites, slowly add 1 cup sugar. Leave plain or add chocolate chips, toasted coconut, nuts, etc. Pipe or "plop" them onto a baking sheet covered with a piece of parchment paper. Bake at 225 F. for 1 1/2 hour.
    favorites: plain, chocolate chip, coffee, coconut, extracts

    I also made a nice chocolate-mint cookie last year:

    Chocolate Mint Cookies
    1/4 cup potato starch
    1/8 teaspoon salt
    8 ounces chocolate chips or bittersweet or semisweet chocolate
    2 Tablespoons vegetable 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

    I have also seen a similar recipe with coffee/espresso instead of the mint.

    3 Replies
    1. re: queenscook

      Second Merigue cookie s- my mother makes them 0 does not pipe they still look and taste excellent

      1. re: queenscook

        Are the mint lentils packaged or do you buy them in a bulk bin from a KFP candy store? I eat these during the year but have never seen them for Pesach. Also, when you referred to the similar recipe with coffee/espresso, do you mean actual coffee/espresso or the coffee bean candies? Thanks.

        1. re: EmpireState

          I haven't yet made the coffee recipe, but here it is: (N.B.: the editorial notes are not mine; they are from wherever I got the recipe from).

          Chocolate Espresso Cookies
          6 Tablespoons cake meal
          1/4 teaspoon baking powder (if you can't find it in your local kosher store, you can omit it)
          1/4 teaspoon salt
          8 oz. bittersweet or semisweet chocolate
          1/2 cup unsalted margarine
          2 eggs
          3/4 cup sugar
          2 1/4 teaspoons espresso powder or instant coffee powder
          2 1/4  teaspoons vanilla extract
          1 cup chocolate chips
          1 cup walnuts, finely ground (prepackaged finely ground gives the best texture to the cookies)

          Preheat oven to 350 F.  Mix together cake meal, baking powder, and salt. In a separate bowl melt bittersweet chocolate and margarine. In a third bowl, using an electric mixer,
          beat eggs, sugar, espresso powder, and vanilla until very thick and pale, about 3 minutes. Stir the egg mixture into the warm chocolate. Mix in dry ingredients, chocolate chips, and ground walnuts.

          Let the batter sit for at least ten minutes, up to an hour. (This is very important. The batter stiffens as it sits and makes much better cookies the longer it sits. It does not need to be refrigerated.) Then drop rounded tablespoons of batter onto nonstick baking sheets. Bake for 12 minutes, and allow to cool for five minutes before removing.

          For what it's worth, as I have posted many times here, I no longer use Pesachdik margarine because of the transfats, so if I were to do a coffee version of these cookies, I would actually probably just follow the mint recipe, and throw some espresso/coffee powder and chocolate coffee beans in, and leave the lentils out.

          As to the mint lentils, they come packaged in those clear plastic containers, and are readily available at just about any kosher store, certainly those here in the NY area.

      2. Macarons - the French kind (the "foofy" version of meringues):

          1. re: magiesmom

            The recipe looks good, but I've never seen marzipan for baking that is KLP. I think I've seen small "pieces" that are sold as a confection, but not larger amounts. Is anyone aware of this product in a KLP version?

            1. re: queenscook

              I am sure I had some last year that I picked up in Brooklyn but I cannot remember the brand. I am sorry. I remember that it was not made with confectioner;s sugar and was KLP.
              It is easy to make, also.

          2. Good suggestions so far, please keep it coming! Thanks!