In addition to desecrating knödel, I figured I should go whole hog or traif and repurpose charoset.
It's not my first time, I once made charoset truffles and have even used it to stuff French Macarons. I need to go to Passover jail. Do not pass go....
However, I promise these cookies are so delicious and contain no flour. The chocolate cookie contains almond flour and melted chocolate in the batter making it flavorful and chewy.
The charoset is a variation of a traditional recipe. I used dried cherries and red currants as the star ingredients but use your own favorite recipe if you like.
You can make these into straight up sandwich cookies but I went all fancy and made a Linzer style. I'm a fan of a preview window on top of a cookie.
You can make the cookies and the charoset beforehand but be sure to assemble them closer to serving. Mine did not get soggy but they got a bit bendy when sitting around too long.
Bendy or not, the neighbors I handed them out to gave me rave reviews. Maybe I won't have to go to Passover jail after all.
Prep time: 20 Minutes
Bake time: 10-12 minutes
Yield: 1 dozen cookiesIngredients:
For the chocolate cookies:
- 3 oz bittersweet chocolate
- 3 cups almond flour
- 1/2 teaspoon plus 1 pinch salt, divided
- 1 egg white
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey
For the cherry charoset:
- 1 cup chopped raw walnuts
- 1 golden apple peeled and cut into small pieces
- 1 cup dried cherries
- 1/2 cup red currants
- 3 tablespoons honey
- 1 teaspoon cinnamon
- 2 tablespoons sweet red wine (I used Manichevitz cherry wine)
- Chop the chocolate and melt it in a double boiler.
- In a separate bowl whisk together the almond flour and salt. Set aside.
- Beat the egg white with the whisk attachment of your mixer. When the egg white turns foamy, add a pinch of salt. Beat until stiff peaks form.
- Beat a cup of powdered sugar into the egg white one heaping tablespoon at a time until fully combined.
- Add the melted chocolate, vanilla extract, and honey to the egg white mixture and thoroughly combine.
- Add the almond flour mixture until just combined. The dough will look crumbly but when you pat it together, don't worry, it sticks together fine for cutting.
- Preheat oven to 300 degrees F.
- Line two baking sheets with parchment paper.
- Roll the dough out onto a lightly powdered sugared work surface.
- Cut out the shapes with the larger cutter. Note: I used an extra large cutter (3") so I only got 8 cookies out of this recipe. If you use a 1+1/2 inch cutter, you will get double that amount.
- Place half of them on the prepared baking sheets.
- Use the smaller cutter to cut out the middles of the other half of the shapes. Collect the scraps and create more cookies, separating the solid and cutout cookies on separate baking sheets.
- Place in oven and bake the solid cookies for 10-12 minutes. Bake the cutouts for 8-10 minutes
- Remove from oven and transfer the cookies to cooling racks.
Make the cherry charoset:
- Place the walnut pieces in a naked small frying pan and toast over a medium flame. Remove from heat and set aside.
- Place the rest of the ingredient in a food processor and pulse a few times.
- Add the toasted walnuts and pulse to combine.
- Pulse until the mixture comes together and a thick consistency.
- Using a small spreader or butter knife spread a layer of the charoset on the solid bottom part of a cookie half.
- Place a cutout cookie on top.
- Repeat until all the cookies have been paired.
- Arrange the cookies on on a serving platter and serve.
Like Linzers? Check out these other holiday-inspired Linzer Cookie recipes:
|Advent Calendar Hibiscus Linzer Cookies|
|Glühwein Hazelnut Linzer Cookies|
|Hot Pepper Jelly Cashew Heart Linzers|
|Chocolate cinnamon Ganache Filled Linzer Cookies|
|Cashew Vanilla Bean Linzer Cookies with Pink Grapefruit Curd Filling|