Nut cookies

Chocolate Walnut Meringues

Chocolate Walnut Meringues.jpg

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.  

 
 

Pistachio Cookies

Pistachio+cookies.jpg

Makes about 4 dozen cookies.

These cookies keep very well stored in a container, refrigerated. If you are running out of time you can just make the balls without placing the pistachio in the center. They are ideal for Passover and are gluten free.  

INGREDIENTS:

  • 8 ounces pistachios, plus 1 ounce for decoration, toasted

  • ½ teaspoon vanilla extract

  • Lemon zest from one lemon

  • 2 large egg whites, at room temperature

  • 1/3 cup sugar

  • ¼ cup confectioner’s sugar

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line a 12x18 baking sheet with parchment paper.

  3. In a food processor fitted with the steel blade, chop 8 ounces of the pistachios finely. Transfer to a bowl. Add vanilla extract and lemon zest.  Whisk the egg whites with the sugar and add to the nuts. Combine very well with a wooden spoon. The dough will be soft and a bit sticky.

  4. Spread the confectioner sugar on a plate.

  5. Form flat teaspoons of the nut mixture into balls. It is best to have wet hands and rinse them as needed. Then roll them in the sugar to coat well. Place on the cookie sheet and gently press a pistachio in the center of each cookie.

  6. Bake for about 18 minutes, until the underside is lightly golden.

  7. Cool on a wire rack.