Preheat oven to 350°F. Line a cookie sheet with parchment paper. Spread the nuts in a single layer and toast them in the oven for 9 minutes, until they become fragrant and toasty. Allow them to cool and give them a rough chop. Set aside.

Lower the oven temperature to 325°F.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugar, cocoa powder, potato starch, and salt.

With the mixer on low speed, add the cooled nuts and mix until they are coated with the sugar/cocoa powder mixture.

Add the egg whites and vanilla and mix until combined.

Stir in the chocolate chips.

Using a teaspoon or small cookie scoop, spoon the batter onto a parchment-lined cookie sheet, leaving a lot of room for the cookies to spread. Press 3-4 marshmallows into each cookie mound.

Bake for 10-12 minutes until the tops are cracked and the edges are set.

Transfer the parchment paper to a cooling rack and allow the cookies to cool. The cookies will peel and release from the paper once they are cool.

Store in an airtight container for up to a week, or freeze up to 3 months.

NOTE: If you can’t find Passover confectioners’ sugar, substitute 2 cups superfine sugar.

As seen in the Joy of Kosher with Jamie Geller Magazine

Passover (Spring) 2014

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