Monday, April 1, 2013

But is it Kosher for Passover?

As you can probably tell by now, I make all my friends bake with me. Even when it's passover and the friend in question is observant. I do love a challenge after all.

Before we even started, we were grilled by her mother about what ingredients were in the cookies, just to be sure we weren't pulling a fast one on her. After some debate, we carefully combined two recipes from "Couldn't be Parve". They turned out awesome considering the restrictions we were under, but your patience will be rewarded if you can wait until the filling hardens up before you eat them. 

Ganache-Filled Almond Cookies
Makes approximately 20 cookies

For Cookies
1 cup almond butter
1 cup dark brown sugar
1 egg
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat the oven to 350 degrees.

Combine all the ingredients in a bowl and stir until well combined. Scoop out teaspoon sized balls of dough onto a parchment lined baking sheet. Space the cookies at least two inches apart since the spread considerably. Flatten the cookies slightly. Bake until the cookies are set and golden, approximately eight minutes. Remove from oven and let cool completely before filling.

For Ganache
6 ounces good quality dark chocolate
3/4 cups (6 ounces) almond milk
1/2 teaspoon vanilla extract

Using a food processor, coarsely chop the chocolate and then process it in a food processor until finely chopped. Heat the almond milk until just boiling (this can be done in the microwave). Pour it into the food processor while the motor is running. Process until the chocolate is fully melted. Add the vanilla and then process until smooth and glossy.

Pour the ganache into a shallow dish and let stand at room temperature until it has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is). Once the ganache has set it can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to a month.

To fill the cookies spread the flat side of half of the cookies with ganache. Top with the remaining cookies, flat side down.

Adapted from:

Allergens: Milk, egg, nuts