These cookies weren't planned, but sometimes the best things aren't, you know what I mean? I bought the Kosher for Pesach Almond butter for something else and then I came across this amazing recipe on Chef Eitan Bernath's instagram feed: Chocolate dipped Peanut Butter Cookies. They have just a handful of ingredients, are chewy and chocolaty and a Pesach version was now in my mind!
My parents live next door so my mom and I had a Pesach plan. She Kashered her kitchen in advance so one house was ready for cooking and one house was Chametz for eating right up until Pesach!
I was baking there and the microwave wasn't being Kashered, so to melt the chocolate I used a Bain Marie on the stove. If you have a KLP microwave you can go ahead and use that.
Honestly, cover anything in chocolate and I love it, but these cookies are so good. The texture is chewy and creamy, and the almond topping gives it a perfect crunch factor. I was worried my kids wouldn't want the almonds, so I skipped the topping on some of the cookies.
Head over to Chef Eitan's site here for the original recipe and check out my adaptation here.
3/4 cup almond butter
1/2 cup sugar
1/2 tsp salt
1/2 cup chocolate for melting
Roasted almonds, chopped
Pre-heat oven to 350.
Mix together almond butter, sugar, egg and salt.
Spoon batter onto a baking sheet lined with parchment paper.
Bake for 6-8 minutes until edges are golden.
Let cool completely.
Melt chocolate over a bain marie - in a metal or glass bowl over a pot of boiling water, making sure the water doesn't touch the bottom of the bowl.
Dip half of each cookie into the melted chocolate and set on parchment paper to set. Top chocolate with chopped almonds.