Recipe by Daphna Rabinovitch

Passover Chocolate Almond Crinkle Cookies

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Dairy Dairy
Medium Medium
12 Servings

This is one of my favourite cookies. It’s easy, intensely chocolate, flourless and utterly addictive. I make it for special occasions so that I never get tired of it!!


Main ingredients

  • 1/2 cup Gefen Ground Almonds

  • 1/2 cup unsweetened dutch-processed cocoa powder

  • 1 teaspoon Haddar Baking Powder

  • pinch of salt

  • 1/4 cup softened unsalted butter or margarine

  • 2/3 cup packed brown sugar

  • 1 large egg

  • 1/2 teaspoon Gefen Vanilla Extract

  • 4 ounces melted and slightly cooled bittersweet chocolate

  • 1/4 cup granulated sugar

  • 1/4 cup icing sugar, sifted


For the Cookies


In a small bowl, combine the almonds, cocoa, baking powder and salt; set aside.


In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy. Beat in the egg and vanilla. Using a wooden spoon, stir in the cooled melted chocolate. Stir in the almond mixture. Cover the bowl with plastic wrap and refrigerate for 15 minutes.


Preheat the oven to 350°F. Line two cookie sheets with Gefen Parchment Paper.


Using a heaping tablespoon’s worth, roll dough into balls. Coat with the granulated sugar and then the icing sugar. Arrange on the prepared cookie sheets, spacing them about 1-inch apart.


Bake one sheet at a time, in the middle of the preheated oven, for 12 to 14 minutes or until the cookies have flattened, and the tops have cracked a bit. The sides will be firm but the centers will still be soft. Place tray on rack to cool completely. (Cookies can be stored in an airtight container at room temperature for up to 7 days, or frozen separated by sheets of waxed paper for up to 2 months

Passover Chocolate Almond Crinkle Cookies

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