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Bunch of Nuts Pesach Cookies


Chunky nuts with sweet raisins and chocolate… Combining some of my favorite foods into one bite. That’s Pesach baking at its best.



Preheat oven to 350°F (180°C).


Combine all the ingredients except for the baking chocolate in a bowl and mix well until fully combined. Shape into balls about size of an unshelled walnut and flatten with the palm of your hands.


Arrange on a Gefen Parchment Paper lined baking sheet. Bake for 14 minutes. Let cool.


Place the chocolate in a strong Ziploc bag and seal the bag. Place into a bowl of hot water and let it sit until the chocolate is melted. Cut a tiny hole in one corner. Pick up each cooled cookie and smear a dollop of chocolate underneath. Press it back onto the parchment-lined baking sheet. 


When you’ve done this with all the cookies, place the tray in the freezer. I like to keep the cookies in the freezer until a half hour before I’m ready to serve.