Passover Preparations

We are going to my cousin’s in Jerusalem as we do every year and we always bring the charoset, chicken soup with matza balls and dessert. I always try to bring a different dessert.

I am still trying decide what to bring this year. Maybe one of these:

  • Torta di Carote from the Veneto region
  • Persian Rice Cookies
  • Super Moist Banana & Almond Cake
  • Chocolate Almond Torte with cinnamon, allspice, cloves and a dark chocolate glaze

Last year I made Gâteau à l’Orange et au Gingembre from one of my favourite blogs, Chocolate & Zucchini. It is a moist cake that has an intense orange and ginger flavour. I might be tempted to make it again this year. It was a huge hit. And, it is very easy to make.

Print
Chocolate- Covered Weesper Moppen
Ingredients
  • 250 g 8oz + 2 tablespoons coarse almond paste or grind 125g//1/2 cup of blanched almonds and 125g (1/2 cup) of fine sugar
  • 1 tsp lemon zest
  • 1 small egg
  • 200 g 8oz 80% dark chocolate (Valrhona or some other premium brand), melted
Instructions
  1. Mix everything except the chocolate together until you have a soft paste.
  2. Wet your hands with cold water, and roll the paste into log. It will still be very sticky and a bit hard to manage. You could roll them in a little kosher for Pesach icing sugar or put the dough in plastic wrap and roll it into a log and place into the refrigerator for 10 minutes to firm up a little.
  3. With a sharp knife (wipe it between cuts) cut the dough into 20 rounds about 1/2 inch or 1cm thick. Place them cut side down on a baking sheet lined with baking parchment or a silpat liner.
  4. Let them dry out for about 2 hours. I put them in a cold oven, with the fan on, for one hour, which worked excellently!
  5. Then, preheat the oven to 200 C / 375 F. When the oven is hot, bake the cookies for 8-10 minutes. Check that they don't brown too much. Remove them from the sheet, let them cool.
  6. After they have cooled, dip them in the melted chocolate. You can either cover the entire cookie or just one side.
  7. They will dry out a bit more as they cool, but they should still be slightly chewy. They are best served the same day or the following day.

The second dessert I made were chocolate-covered Weesper Moppen, which are Dutch almond cookies. They are chewy cookies with a wonderful almond flavour which can be made plain and rolled in coarse sugar or covered in dark chocolate. I like them because they are not very sweet.

Print
Chocolate- Covered Weesper Moppen
Ingredients
  • 250 g 8oz + 2 tablespoons coarse almond paste or grind 125g//1/2 cup of blanched almonds and 125g (1/2 cup) of fine sugar
  • 1 tsp lemon zest
  • 1 small egg
  • 200 g 8oz 80% dark chocolate (Valrhona or some other premium brand), melted
Instructions
  1. Mix everything except the chocolate together until you have a soft paste.
  2. Wet your hands with cold water, and roll the paste into log. It will still be very sticky and a bit hard to manage. You could roll them in a little kosher for Pesach icing sugar or put the dough in plastic wrap and roll it into a log and place into the refrigerator for 10 minutes to firm up a little.
  3. With a sharp knife (wipe it between cuts) cut the dough into 20 rounds about 1/2 inch or 1cm thick. Place them cut side down on a baking sheet lined with baking parchment or a silpat liner.
  4. Let them dry out for about 2 hours. I put them in a cold oven, with the fan on, for one hour, which worked excellently!
  5. Then, preheat the oven to 200 C / 375 F. When the oven is hot, bake the cookies for 8-10 minutes. Check that they don't brown too much. Remove them from the sheet, let them cool.
  6. After they have cooled, dip them in the melted chocolate. You can either cover the entire cookie or just one side.
  7. They will dry out a bit more as they cool, but they should still be slightly chewy. They are best served the same day or the following day.
Related Posts with Thumbnails

Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

2 thoughts on “Passover Preparations

  1. Mmmm!!! The pictures of the Passover desserts you made last year look mouth-watering. Will we get to see the recipes for this year’s dessert candidates?

    Curly Carol

Join the discussion

Your email address will not be published. Required fields are marked *