Passover Chocolate Walnut Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and lightly spray with nonstick spray.
• Spread walnuts on baking sheet and toast in oven for 10 minutes. Let cool.
• Meanwhile, beat egg whites in mixer using whisk attachment until soft peaks form, 5-8 minutes.
• In a separate large mixing bowl, whisk sugar, cocoa, walnuts and salt together. Gently fold in egg whites and vanilla. Do not overbeat.
• Spoon batter on parchment-lined cookie sheets to make 12 large cookies, six on each sheet. They do spread and may touch each other but come easily apart.
• Bake for 10 minutes, switch trays (top and bottom) and turn them and bake for 10 more minutes or until tops are glossy and slightly cracked. Remove from oven and slide parchment off baking sheet to cooling rack.
• Store in an airtight container for up to three days.

Steps:

• Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
• In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
• In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
• Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
• Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.