Makes 18-20 sandwich 2-inch cookies (not very thin)
2 cups hazelnuts
1 cup sugar
2 sticks (1 cup) unsalted pareve Passover margarine, room temperature
4 large egg whites, room temperature
6 tablespoons matzo cake meal
6 tablespoons potato starch
Filling
6 ounces pareve Passover semi-sweet chocolate, chopped
4 tablespoons pareve Passover margarine, room temperature
Preheat oven to 350F. Line 2 large cookie sheets with parchment paper.
Place the nuts and sugar in a food processor and process until mixture resembles coarse meal.
Place the margarine in a large mixer bowl, and beat with electric mixer until light and creamy. Add nut-sugar mixture and beat until mixed and light. Add egg whites and beat for about 3 minutes until very fluffy.
Sift matzo meal and potato start together and add to above mixture until just incorporated.
Using a rounded teaspoon, form mounds about 2-inch in diameter and place on cookie sheet about 2-inch apart. Make the mounds as round as possible.
Bake in the oven 10 to 20 minutes until wafer edges are well browned. Remove the parchment paper to a cooling rack and let the cookies cool completely on the parchment paper. the cookies should be crisp when cool.
For filling, microwave margarine and chocolate pieces together for 30 second on high. Remove from microwave, stir and mash until all chocolate is melted.
Spread the flat side of cookie with a thing layer of chocolate and top with the flat side of another cookie. Repeat with remaining cookies.
Recipe from "Passover Desserts" by Penny W. Eisenberg published in 1996. Yes, I own this book. I had lefovers of chocolate and 4 egg yolks, so I decided to make a quick chocolate-covered pretzels. See my next post.
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