Passover Dessert Recipes
from the 2011 Park Slope Women’s Seder
Pine Nut Macaroons
12 oz (by weight) blanched slivered almonds
1 ½ C sugar
Whites of 3 large eggs (1/3 C), reserve 1 Tbsp
1 tsp almond extract
5 oz pine nuts
1. Preheat oven to 325 degrees with racks just above and below the middle. Line two
sheet pans (large cookie sheets) with parchment paper.
2. Use the chopping blade of your food processor to process the almonds for one minute.
3. Add the sugar and process another half a minute
4. Add the egg whites and extract, and process until the dough starts to stick together.
Scrape down the work bowl and process a bit longer. If the dough is crumbly and
wont hold together, add water a few drops at a time, until the dough is still stiff but
5. Scoop out rounded tablespoonfuls of dough onto the parchment papers (about 24,
more for smaller spoonfuls). After all the dough is scooped, roll each scoop into a ball.
Wash your hands as needed.
6. Dip each ball in the reserved egg white and roll in pine nuts. The pine nuts won’t
stick unless pressed into the dough. Arrange the finished balls on the parchment paper
covered sheets leaving a couple of inches between cookies. Press down on the tops to
7. Bake 20 to 25 minutes until just a light golden color. Don’t brown them, they will be
over baked. Cool cookies on the parchment paper. Store cooled cookies in a sealed
container or freeze for longer storage.
Flourless Chocolate Cake
Make a day in advance
8 large eggs
16 oz bittersweet or semi sweet chocolate (A good bar chocolate is better than chips.The cocoa solids should be at least 55%)
8 oz unsalted butter
¼ C liqueur (strong coffee, if you don’t have Passover liqueur)
1. Preheat oven to 325 degrees, rack in the lower middle position.
2. Trace the bottom of a 9 inch spring form pan on a piece of parchment paper, cut it out.
Grease the pan and put the paper round in the bottom.
3. The cake will be baked in a hot water bath so:
o Put the pan in the center of a large square of heavy duty foil. Mold the foil up
the sides of the pan, so the water can’t reach the bottom crack.
o Put the foiled pan in a large roasting pan.
o Boil a kettle of water.
4. Break up the chocolate in to small chunks, and cut the butter into ½ inch pieces. Put
in a large bowl and micro wave at half power to melt. Start with 4 minutes and then
continue with minute increments until the whole mixture can be stirred smooth. Stir
in the liqueur. Mixture should be smooth and just warm.
5. Use the eggs straight from the refrigerator. Break all the eggs into a bowl and beat
with an electric mixer until thick and light, about five minutes.
6. Fold the eggs into the chocolate, 1/3 at a time. After the third addition of eggs, scrape
down the sides and continue folding until there is no visible egg.
7. Pour the batter into the prepared spring form pan. Scrape down the sides of the bowl
to get it all.
8. Put the filled cake pan in the roasting pan. Then put the roasting pan on the oven shelf,
but not quite all the way in. Pour the boiling water from the kettle into the roasting
pan. Ideally the water will be as high on the outside as the cake is on the inside.
Gently push the roasting pan all the way in and close the oven door.
9. Bake 22 to 25 minutes. The edges will look a little crusty, but the center will still be
soft. An instant reading thermometer stuck in the center of the cake (not touching the
bottom) will read 140 degrees. The cake will finish setting as it cools. Carefully take
the cake pan out of the water. You may be able to pick it up by the corners of the foil.
When the cake has cooled, cover and refrigerate over night, up to 4 days.
10. To serve, loosen the cake from the pan with a thin knife. Remove the sides. You can
serve it right on the bottom, or turn it upside down on a piece of waxed paper and
remove the pan bottom and the parchment paper. Put a plate over the cake and turn
right side up. Can be decorated with cocoa powder or powdered sugar. Cut very small
slices; the cake is very rich.