A great peseach cookie recipe – or so I think.

Passover desserts are a challenge. There are plenty of very rich flourless desserts out there, and you can find any number of Passover
recipes for dry and heavy cookies. But if you want something that's light and a
little different, it can be hard to find a recipe that satisfies.

As I was browsing the Internet I came across this cookie recipe that I
just had to share with you. It seems light, it only involves 2 eggs, and they aren’t
macaroons! - Hope you like – let me know if you try them.

Chocolate
Espresso Cookies

6 Tablespoons cake meal

1/4 teaspoon baking powder (yes, there is such a thing as
baking powder that is kosher for Passover, but if you can't find it in your
local kosher store, you can omit it)


1/4 teaspoon salt


8 oz. bittersweet or semisweet chocolate

1/2 cup unsalted margarine


2 eggs


3/4 cup sugar


2 1/4 teaspoons espresso powder or instant coffee powder


2 1/4  teaspoons vanilla extract

1 cup chocolate chips


1 cup walnuts, finely ground (prepackaged finely ground
gives the best texture to the cookies)


Preheat oven to 350 F.  Mix together cake meal,
baking powder, and salt. In a separate bowl melt bittersweet chocolate and
margarine.

In a third bowl, using an electric mixer,
beat eggs, sugar,
espresso powder, and vanilla until very thick and pale, about 3 minutes. Stir
the egg mixture into the warm chocolate. Mix in dry ingredients, chocolate
chips, and ground walnuts.

Let the batter sit for at least ten minutes, up to an
hour. (This is very important. The batter stiffens as it sits and makes much
better cookies the longer it sits. It does not need to be refrigerated.) Then
drop rounded tablespoons of batter onto nonstick baking sheets. Bake for 12
minutes, and allow cooling for five minutes before removing.