Serve these at your Seder and watch your guests oooh and aaaah at their deliciousness! Adapted from Judy ZeidlerÊ¼s The Gourmet Jewish Cook, this recipe uses bright-tasting Blood Orange Olive Oil in place of butter or margarine for a delicious citrus-chocolate cookie that puts even non-Passover cookies to shame.
1 cup matzoh farfel
1 Tbsp. matzoh cake meal
1 cup sugar
¼ tsp. salt
1/2 cup Blood Orange Olive Oil
1tsp. vanilla extract
½ cup ground almonds
6 oz. semisweet Kosher-for-Passover chocolate chips (melted)
Preheat oven to 350 degrees. In a large bowl, combine farfel, cake meal, sugar, salt and mix well. Pour the olive oil over the farfel mixture and blend until the sugar dissolves. Add the egg and vanilla and mix well. Stir in the almonds. Chill for 15 minutes. Line a baking sheet with parchment paper or foil and drop by ½ teaspoonfuls onto the baking sheets, about 2 inches apart(they spread).
Bake for 15 minutes or until golden brown. Cool completely. Sandwich 2 cookies with a dab of melted chocolate and set aside until chocolate hardens before storing.