Passover is rapidly approaching. This year, we will host 36 of our nearest and dearest for our seder. I love Passover: the beginning of spring, the food, the traditions and the desserts!!!
Each year, I am asked for my favorite Passover dessert recipes from readers, friends and family. So, I decided to make this handy dandy guide to my favorite recipes (all my own unless otherwise noted) for this holiday. I love a dessert table, so I try to make a variety of options. If you make any of these, please let me know how they came out! Enjoy and happy holiday to all celebrating. Please pardon the appearance of this post. I threw it together very quickly, so it isn’t pretty…Please forgive me!
Chocolate Crackle Cookies
- 5 cups confectioner’s sugar
- 1 cup dutch pressed cocoa powder
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tbsp espresso powder
- ½ teaspoon sea salt (for batter)
- 6 large egg whites, room temperature
- 1 tbsp pure vanilla extract
- 10 ounces semi-sweet chocolate
- 2 ounces bittersweet chocolate
- ½ cup hazelnut meal
- 2 teaspoon sea salt (for topping)
Preheat oven to 350 degrees F. Grease a parchment-lined baking sheet. In a medium bowl, sift together confectioner’s sugar, cocoa powder, cinnamon, cardamom, ½ tsp sea salt, and espresso powder. Combine thoroughly with a fork.
Add egg whites and vanilla and whisk until dough forms. Add semi-sweet and bittersweet chocolate. Stir in hazelnut meal.
Refrigerate for 10 minutes.
Using a melon baller, form mounds on your baking sheet. The cookies will spread out in the oven, so don’t press them down. Sprinkle with a little bit of sea salt.
Bake for 15 minutes, until the tops crackle. Let cool at least 10 minutes before serving.
Flourless Chocolate Cake
- 18 ounces whatever kind of chocolate you like, chopped (or use chocolate chips)
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces (for parve meals, use your favorite butter substitute)
- 6 large eggs, separated
- 12 tablespoons sugar
- 2 teaspoons vanilla extract
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil.
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Feel free to serve as it or top it with a glaze. I think a dollop of whipped cream is divine with this chocolate goodness.
- 1 lb 10oz pitted cherries (if you can’t get them fresh, use frozen ones)
- 3 tbsp kirsch (or grappa or any nice liquer)
- 6 tbsp sugar
- 4 large eggs
- 1 vanilla bean (or 2 tsp of vanilla extract)
- 2/3 cup Matza cake meal
- 1 1/4 cups milk (for the non-dairy option, use Almond Milk, Coconut Milk or Soy Milk)
- pinch of salt
- 2 lemons
- 12 tbsp unsalted butter (or butter alternative, like margarine or crisco sticks)
- 1 1/4 cups sugar
- 2 large eggs, plus an egg yolk
- 1 1/3 cups almond meal
- 1/2 cup matza cake meal
- 2 tsp baking powder (yes, they make Kosher for Passover BP!)
- 1 1/3 cups plain yogurt (I used non-dairy coconut yogurt)
- 2 lbs strawberries (can use all fresh or mix of fresh and frozen) cut into pieces
- 3 stalks of rhubarb (red parts only) cut into 1/2 inch pieces
- 1 lemon (zest and juice)
- 1/3 cup almond meal
- 2 tbsp jam
- 2 tsp honey
- 1 tbsp sugar
- 1 cup Matza cake meal
- 1 stick of butter (or butter substitute)
- 1/3 cup packed light brown sugar
- 2/3 cup almond meal
Preheat oven to 375 degrees. Prepare a 9 inch pie dish.
Place half the raw strawberries in the pie dish. In a heavy saucepan, bring remaining filling ingredients to a boil. Pour into the baking dish over the raw strawberries.
Place all crumble topping ingredients in a bowl. With a fork, mix all the ingredients until the mixture is combined. The mix should remain slightly lumpy. Cover the filling with the crumble and press it until the top is flat.
Bake for 30-40 minutes or until the top is golden brown and the juices are bubbling.
“Crack” – Chocolate Covered Matza Almond Brittle
- 2 cups coarsely crumbled matzas
- 1 1/2 cups sliced almonds
- 1/2 cup (1 stick) unsalted butter (or butter substitute)
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment.
In a bowl, toss matzo pieces with almonds.
In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
Spread mixture onto prepared sheet. Bake until golden, about 30 minutes.
Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matza brittle.
Refrigerate until chocolate has set. Break into pieces and serve.
Best Carrot Cake Ever – for Passover and All Year Round
- 1/2 pound carrots
6 eggs separated
1/4 teaspoon salt
1 1/2 cup sugar
1 tablespoon vanilla extract
2 tablespoons orange juice
1/4 cup matza meal
1/4 cup matza cake meal
1 1/4 cup ground walnuts
1 teaspoon cinnamon
1/4 teaspoon ground fresh ginger
1/4 teaspoon allspice
- zest of 1 lemon
6 oz pecans (1 1/2 cups)
1 cup sugar
1/4 cup potato starch
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 large egg whites, lightly beaten
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper.