Hazelnut Sandwich Cookies (Updated)
from Passover Desserts
(Pareve)

These cookies are supposed to be thin and crunchy, not puffed and soft. The amount of oil in the nuts, and the kind of margarine (or butter) used will affect the texture of the cookie. Therefore, I have added some oil to the original recipe to make the results more consistent. You will make a tester cookie, and then adjust the oil accordingly. In this way you will be able to control the thickness of the cookie.

2 cups skinned hazelnuts, or pecans
1 cup sugar
2 sticks unsalted pareve Passover margarine,
   room temperature
2 teaspoons oil, or more as necessary
4 large egg whites, room temperature
6 tablespoons matzo cake meal
6 tablespoons potato starch

Filling
6 ounces pareve Passover semisweet chocolate,    chopped or chips
4 tablespoons pareve Passover margarine, room    temperature

 

2. Place the nuts and sugar in a food processor and pulse until the mixture resembles coarse meal.

3. Place the margarine and 2 teaspoons of oil in a large mixer bowl, and beat with an electric mixer until light and creamy ( if using butter, do not add the oil). Add the nut-sugar mixture and beat until well mixed and light. Add the egg whites and beat for about 3 minutes more until very fluffy.

4. Sift the matzo cake meal and the potato starch together. Stir it into the above mixture until just mixed.

5. Make a tester cookie, by spooning a rounded measuring-teaspoonful of dough onto the parchment lined cookie sheet. Place on the middle shelf in the oven and bake 10 - 20 minutes until the wafer edges are well browned. Remove from the oven and let the cookie cool on the hot cookie sheet. It should make a fairly flat wafer. If the cookie is not thin enough, fold another teaspoon of oil into the batter. Spoon the batter onto the parchment lined baking sheets, making the mounds as round as possible so that they will be able to mate together nicely. If using two racks, switch the cookie sheets every 5 minutes so that all the cookies bake evenly (the time will depend on the type of oven, type of cookie sheet, and how many sheets and ovens you are using). Bake the cookies, as above. Remove the parchment paper to a cooling rack and let the cookies cool completely on the parchment paper. The cookies should be crisp when cool. If they aren't, return them to the oven for 5 minutes. Let cool, and repeat until the cookies are crisp when cool.

6. For the filling: Bring 2" of water to boil in the bottom of a double boiler. Remove from the heat. Chop the chocolate and margarine into 1" hunks. Place in the top of the double boiler, or into a metal bowl that will fit the bottom boiler, and place over the hot, but not simmering water. Stir until melted and smooth. This can also be done in a microwave oven. Let cool to room temperature.

7. Spread the flat side of a cookie with a thin layer of chocolate and top with the flat side of another cookie. Repeat with the remaining cookies. For a more decorative finish, drizzle the tops of the cookies with some of the remaining melted chocolate.

The cookies may be stored in an airtight container for 1 day, or frozen for 3 months.

Makes 3-1/2 Dozen 2" Cookies

© 1999-2007 Penny Eisenberg. All Rights Reserved
Mandarin Orange Cheesecake Photo © Mary Ellen Bartley