RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Chocolate & Almond Biscuits (celiac) - pareve
This is from a column of almost a year ago in the Jewish Chronicle, UK, by Evelyn Rose. It is another of the celiac-friendly Passover recipes she offered. Ruth CHOCOLATE AND ALMOND BISCUITS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Makes 24. Keep one week at room temperature in an airtight container. Freeze 3 months. These have a wonderful, rich chocolate flavour. Don't be tempted to bake the biscuits longer than recommended — when cool, they should be moist on the inside and firm on the outside. 4 oz. (125 g) ground almonds 5 oz. (150 g) desiccated coconut 7 oz. (200 g) caster [superfine] sugar 4 level Tablespoons cocoa 2 teaspoons liquid honey 2 egg whites Whisk the egg whites until they hold firm peaks. Put the ground almonds, 3 oz (75 g) of the coconut, the caster sugar and the cocoa in a bowl and stir well together. Add to the whites with the honey and mix to a soft paste. With wetted palms, roll into balls the size of a small plum. Dip into the remaining coconut and arrange 2 inches (5 cm) apart on silicone paper-lined baking trays. Bake at gas no. 6 (400 F, 200 C) for 8-10 minutes, until the coconut is lightly browned. Remove from the oven and leave on the baking trays for 5 minutes to cool and firm up. Using a knife or spatula, carefully lift on to a cooling tray and store when quite cold. www.jchron.co.uk/jc/jcdat/98/MAR20/cook_1.htm March 20, 1998 * Adar 22, 5758
