Chocolate Walnut Meringues

Makes about 4 dozen cookies. 

These meringues are nutty, chocolatey and easy to make. They are ideal for Passover or at any time.

INGREDIENTS:

• 6 ounces high quality imported semi-sweet chocolate, broken into small pieces

• 2 large egg whites, at room temperature

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 1 cup walnuts, toasted, coarsely chopped

PREPARATION:

1. Preheat the oven to 350F. 

2. Line a large cookie sheet with parchment paper 

3. Melt the chocolate in a double boiler. Stir and cool. 

4. Using an electric hand mixer beat the egg whites until frothy. Gradually add the sugar and beat until stiff, about 2 minutes. 

5. Using a rubber spatula gently fold the vanilla extract, the chocolate and the nuts into the egg whites.

6. Drop teaspoons of the meringue unto the cookie sheet, leaving a little space in between each. 

7. Bake for 14 minutes or until the tops have cracked and the center looks somewhat dry.  

8. Transfer to a wire rack to cool.

 NOTE:

I store the cookies in the refrigerator in an air-tight container with wax paper between the layers.  

Cocoa Flan in Ramekins

Makes 8 servings. 

This is an adaptation of a previous flan recipe, which I made with margarine. Here I use EARTH BALANCE, and I bake it in individual ramekins rather than in one dish.

It is pareve and gluten free. I like it warm, room temperature or straight from the refrigerator. You can top it with raspberries.

INGREDIENTS:

• 8 tablespoons EARTH BALANCE plus 1 tablespoon for greasing the ramekins.

• ¼ cup imported unsweetened cocoa powder, plus some for dusting

• 6 large eggs, at room temperature

• 1¼ cups light brown sugar

• 1 cup blanched almond flour

PREPARATION:

1. Preheat the oven to 325F.

2. Grease 8 - ¾ cup ramekins. 

3. Place Earth Balance and cocoa in a double boiler and stir until melted and smooth.

4. Place the eggs in a bowl of an electric mixer. Using the balloon whisk attachment, beat the eggs, at medium speed, gradually adding the sugar until stiff, about 5 minutes. Using a rubber   spatula, fold in the cocoa, then the almond flour until very well combined.  

5. Place the ramekins on a cookie sheet (it is easier to handle) and pour the batter dividing it equally among the ramekins.

6. Bake for about 20 minutes or until just set.

Pecan Date Meringues

Makes about 4 dozen. 

These meringues are bite sized, gluten free, a bit chewy and easy to make.

INGREDIENTS:

•  ½ cup pecans, 2 ounces

•  1 cup, 5 ounces natural pitted dates, chilled

• 3 tablespoons super fine blanched almond flour

• 2 large egg whites, at room temperature

• ½ cup scant measure sugar

PREPARATION:

1. Preheat the oven to 350F. 

2. Line a large baking sheet with parchment paper. 

3. Place the pecans, dates and almond flour into a food processor fitted with the steel blade and pulse until the mixture is semi-finely chopped.  

4. Beat the egg whites at high speed. When foamy, gradually add the sugar and continue beating until very stiff. With a rubber spatula, gently fold in the date mixture and combine well.  

5. Drop teaspoons of the meringue onto the baking sheet, leaving a little space in between each.

6. Bake the cookies for about 25 minutes. They should turn beige.  

7. Let the meringues rest for a minute and then loosen them with a metal spatula. Place on a wire rack to cool.  

NOTE:

I store the meringues in the refrigerator in an airtight container with wax paper between the layers. They taste better when served straight from the refrigerator.  

Almond Oatmeal Cookies

Makes about 5 dozen bite size cookies.  

Refrigerated in a tight container with wax paper between the layers, these cookies will last  for some time. 

Most of the ingredients you may already have in your pantry.

INGREDIENTS:

• 1/3 cup extra-virgin olive oil

• ½ cup maple syrup

• 1 large egg, lightly whisked

• 2 teaspoons vanilla extract

• 1 cup superfine  blanched almond flour

• 2 cups old fashioned whole grain rolled oats

• 1 cup chocolate chips

PREPARATION:

1. Preheat the oven to 350F.

2. Line 2 large cookie sheets with parchment paper. 

3. In a medium bowl, whisk olive oil, maple syrup, egg and vanilla until combined.

4. With a wooden spoon add the almond flour and oats. Finally, add the chocolate chips.

5. Let rest for 10 minutes. 

6. Roll flat teaspoons of batter off the spoon onto the parchment paper. Adjust the shape if you like. They should resemble a ball. Bake for about 20 minutes or until the underside is pale golden.  

7. Transfer to a wire rack to cool.

Lemon Shortbread

Makes about 3 dozen finger size cookies.  

Easy, quick, and delicious with tea, or any other time, this shortbread remains fresh, refrigerated or frozen in a tight-fitting container.  

INGREDIENTS:

• 2 cups superfine blanched almond flour

• ½ cup, scant measure confectioner’s sugar

• Zest of 2 lemons

• ½ cup sliced, blanched almonds

• 1/3 cup extra-virgin olive oil

PREPARATION:

1. Preheat the oven to 325F

2. Line an 8x8 baking pan with parchment paper extending the paper over the rim to make it easier to lift.

3. In a medium bowl combine the almond flour, confectioner’s sugar, lemon zest and almonds. Slowly dribble in the olive oil and mix with a wooden spoon to combine.  

4. Switch to your hands and keep combining. Do not add additional oil when the dough is not sticking; that is what gives the cookies the crumbly texture.   

5. Press the dough into the baking pan, packing it with your hands. .

6. Be sure to straighten the edges and prick with a fork in straight lines. 

7. Bake for 25 -30 minutes, the top should be firm to the touch.  

8. Place on a wire rack to cool for 10 minutes. Lift the paper and slice the shortbread with a serrated knife to the size of your choice. I cut them into rectangles, 2 inches long and ¾ inches wide.   

9. Cool on a wire rack.