In the past, thinking about cleaning out my cupboards, omitting all the Chametz (anything made with wheat, barley, rye, spelt, or oats or any product that is made with these grains and left to stand raw for longer than eighteen minutes) was a daunting task. No cereal, bread, waffles, pancakes, and most cookies for 8 days. Matzoh is the “grain” of choice and there are only so many ways one can eat matzoh (before it totally clogs up your system – and we all know how that goes).
Ingredients:
For the cookies:
- 1 cup | 4 ounces | 115 grams almond meal
- 2/3 cup | 4 3/4 ounces | 135 grams organic, natural sugar
- 140 grams gluten-free flour mixture (see Passover blend below)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Celtic sea salt
- 1/2 cup | 4 ounces | 114 grams unsalted, organic butter
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla
For the chocolate filling:
- 4 ounces bittersweet chocolate (I use Callebaut)
- 3/4 ounces organic, salted butter
For the custom Passover blend:
- 100 grams Organic Millet Flour
- 125 grams Organic Amaranth Flour
- 125 grams Organic Quinoa Flour
- 100 grams Arrowroot
- 100 grams Tapioca Flour
- 100 grams Potato Starch
Method:
Cookies:
- In a large bowl, whisk the almond flour, sugar, gluten-free flour blend, cinnamon, xanthan gum, and Celtic sea salt. Set aside.
- In a small saucepan, melt butter. Cool slightly.
- In a small bowl, whisk the egg and vanilla.
- Add all the wet ingredients to the dry ingredients and mix to combine. (This may seem dry and you may be inclined to feel the need for more wet ingredients, but it will come together.)
- Form the dough into a ball, wrap it in plastic wrap, and press it into a disc. Chill the dough until firm, about an hour.
- Preheat oven to 350 F.
- Using a 1 tablespoon ice cream scooper, form balls and place on parchment lined, rimmed baking sheet. Chill for 10-15 minutes.
- Using the back of a 1/2 teaspoon measuring spoon, press into the center of each dough ball.
- Line the cookies on a parchment-lined, rimmed baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the tops are golden and the rim of the cookie is just starting to turn golden.
- Cool entirely on wire racks.
Chocolate:
- Place chocolate and butter in a glass bowl set over a small saucepan (don’t let the bottom of the bowl touch the water). Stir occasionally until all chocolate and butter are melted and combined.
- Drop a small amount of chocolate into each of the cooled cookies. Let set completely before eating.
- Store in an airtight container for up to 3 days, or refrigerate for 1 week.
* Note: if you want to make a double batch but don’t want to cook all the cookies at once, shape them into balls and then create the thumbprint. Flash freeze on parchment-lined baking sheets until completely frozen (about 3 hours). Store in the freezer in an airtight container + use within two months.