Kim Kushner’s “Mimi’s Cookies” went viral last Pesach–in case you missed it, here it is!
Kim Kushner’s readers went crazy over this cookie last year. And so we knew it was a must-try… especially since the ingredients are so simple, you may already have shopped them before seeing the recipe.
Another reason why we love it: It’s a great recipe for those who don’t have a mixer (or simply don’t want to pull it out – or if your mixer is busy with other things) as it comes together with just a bowl and a spoon.
What’s the BCP verdict? Even though the ingredients seem basic, these have a deeper, more developed flavor than most Pesach cookies out there. They have that caramelized walnutty taste and great texture too!
Note: The original recipe called for 2 cups ground walnuts, not finely ground (still with some nibs/textures). To achieve this without actually pulling out a food processor, we combined walnut nibs and ground walnuts.
In a bowl, combine walnuts, sugar, egg, water, salt and chocolate.
Mix with a spoon.
Using a small scooper or spoon, make 2 inch balls
and drop onto prepared baking sheet.
Kim’s Pesach Cookie
Ingredients
- 1 cup walnut nibs
- 1 cup ground walnuts
- ¾ cup sugar
- 1 egg
- 1 tbsp water
- Pinch of salt
- ½ cup chocolate chips (or 1 (3.5 oz) chocolate bar, chopped)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, combine walnuts, sugar, egg, water, salt and chocolate. Mix with a spoon.
- Using a small scooper or spoon, make 2 inch balls and drop onto prepared baking sheet.
- Bake for 15-20 minutes, until golden. They will harden as they cool.
This looks yum! Can I use ground almonds? I’ll buy the walnut nibs but have lots of ground almonds and want to use them.
Try it! Taste and texture may be different
Can you make this without the egg?
Probably not but you can try. Recipes use eggs as a binder
I make cookies year round with mashed bananas, oats, and chocolate chips. If someone has egg allergies you may want to attempt replacing the egg for mashed banana (with no clumps at all it may not taste like banana even) but a cookie made like that would have to be formed and flattened it wouldn’t grow on its own
What can I use instead of choc chips?
These taste great but the batter spread and they are thin as paper! Any idea why this would happen? (oven is the right temp…)
I had an opposite experience. They didn’t spread at all so they stayed like big balls. They’re delicious but i’d make them smaller and flatten them a bit next time. Right now they look like meatballs
Do you think this would work with a sugar substitute?
how many cookies does this make . it does not say and its important to know how many cookies you will get . can anyone answer please
does anyone answer these emails?????
can someone please let us know how many cookies you get from this recipe thanks
noone ever answered so i made it myself makes very few cookies 12-14 thats it and they are vert stickt hard to get orr the ookies sheet