Mickey's perfect nougat cookies (photo: Daniel Lila)
Nougat cookies
When you think of Passover cookies, an association of dry cakes, sometimes nostalgic, that do not stimulate the taste buds too much, immediately comes to mind.
More recipes for Passover
More desserts kosher for Passover
Miki Shmo managed to crack the challenge, and produce cookies so delicious that there is no way you will notice that there is any limitation here.
Thank us later.
If there is no praline spread and you are eager to snack, replace it with another favorite spread, preferably with a chocolate/nut flavor.
For more excellent and kosher cake recipes for Passover:
Kosher for Passover orange cake by the bakery
Roldin's flourless coconut chocolate cake
Rich chocolate cake by Dalal
A confectioner named after him (Photo: Daniel Lila)
Ingredients
180 grams finely ground almonds (2 cups minus 2 tablespoons)
120 grams powdered sugar (cup)
3 large egg whites
70 grams of sugar (1/3 cup)
Lemon curd salt (regular salt is also possible)
25 grams of melted butter
For the filling:
150 grams of praline spread (obtain in specialty stores, or replace with another chocolate/nut spread that you like)
For the conversion table click here >
Preparation
How do you make kosher nougat cookies for Passover?
1 Heat an oven to 170 degrees and line pans with baking paper.
2 Put the ground almonds and powdered sugar in the bowl of a food processor and mix for about a minute to a uniform powder.
Sift the powder into a bowl through a fine sieve (a flour sieve will be too fine and the mixture will not pass through).
3 Beat the egg whites at medium speed for about a minute.
Gradually add the sugar and lemon salt and continue whipping for another 2 minutes to obtain a shiny and stable foam, but not stiff.
Add the almond mixture and fold it into the foam (the mixture falls while folding and that's fine).
Fold the melted butter into the mixture until it is absorbed.
4 Transfer the mixture to a piping bag with a smooth nozzle with a diameter of 1 cm. Pipe about 100 circles with a diameter of 3 cm and at intervals of 3 cm into the molds. Tap the bottom of the molds a little (throw them from a low height) to flatten the cookies.
5 Bake for about 10 minutes until golden and cool.
6 Transfer the filling to a piping bag with a 1 cm diameter smooth nozzle. Sprinkle half a teaspoon of the nougat filling on the smooth side of half of the cookies and cover the remaining cookies. Store in an airtight container at room temperature for up to 10 days.
Variations:
- sprinkle some finely chopped hazelnuts on the cookies before putting them in the oven and you get cookies with a crisp appearance and a pronounced nutty taste.
- Replace the praline filling with chocolate spread or smooth jam according to your taste.
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Chocolate chip cookies are soft in the center and crispy on the edges
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Quick granola cookies with chocolate
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