Please enter the email you’re using for this account.
Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
A few years ago, I realized that not all Pesach desserts must include separated eggs and whipped whites. Everyone is just looking for something sweet and substantial to have alongside a coffee, and these cookies hit that spot perfectly.
3 cups Gefen Almond Flour
1 cup sugar
1/2 teaspoon salt
2 eggs
2 tablespoons Gefen Almond Milk
1 teaspoon vanilla extract
2 tablespoons Gefen Almond Milk
1–2 tablespoons melted dark chocolate or cocoa powder
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking dish with Gefen Parchment Paper.
Whisk the almond flour, sugar, and salt in a medium bowl.
In a separate bowl, whisk the eggs until lightly beaten. Add the egg mixture to the dry ingredients and mix until a dough forms. Press the dough evenly into the prepared baking dish.
Bake for 15–20 minutes, or until the edges are lightly golden.
Remove the pan from the oven and let cool completely.
Lift the cookie out of the dish. Spread the white glaze over half of the cookie and the black glaze over the other half. Refrigerate for at least 10–15 minutes to set the glazes.
Slice into half-inch (one-and-a-quarter-centimeter) cookie bars.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Reviews