Sunday, April 13, 2014

Chewy Chocolate Almond Hazelnut Cookies - Gluten Free

These are the easiest no-fail special Passover dessert and snack. I just can't get enough!

Based on Faye Levy's Almond Macaroons, posted by Miriyummy.

For one batch, I would recommend a minimum food processor capacity of 1 liter or 1 quart.

Ingredients:

  • 1 cup raw almonds
  • 1 cup raw hazelnuts
  • 1 1/4 cups sugar (preferably substitute some regular sugar with vanilla sugar)
  • 1/4-1/2 cocoa powder (depending on your taste)
  • 3 egg whites
  • 1/4-1/2 teaspoon salt (depending on your taste)

  1. Grind nuts and half the sugar in a food processor until medium-fine.
  2. Add remaining ingredients and blend to a fine paste.
  3. Preheat oven to 170 C/350 F.
  4. Line 1-2 pans with parchment paper.
  5. Dampen hands, then form small balls of "dough" and flatten slightly. (I had my kids do this. They were slow, but it kept them busy.)
  6. Bake 18-20 minutes. The cookies should darken, but stay chewy on the inside.
  7. Keep in an air tight container for at least a week.

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