Passover is one of my favorite food holidays. It brings back memories of my Mom’s beautifully decorated tables and delicious dinners. Her matzo ball soup was the best. I remember watching her make her matzo balls from scratch. We were one of only a handful of Jews celebrating Passover in Wichita Falls.
In Texas, Passover always meant springtime—or the beginning of the hot weather. So, when I moved to New York, I was shocked to find that we’re lucky if we’re not being snowed in for our Seders. Hopefully we won’t still be plowing out from this last snow storm when it rolls around this year!
Cookies you Can’t Pass Over!
Nowadays, when I host a Seder, I usually ask my guests to bring dessert as I don’t often think of myself as a baker. But, because we’re not supposed to eat anything that uses traditional leavening agents, I try to help them out. I used to suggest that they grab these wonderful gooey and crispy chocolate-walnut flourless cookies from Francois Payard’s bakery. But when they all closed recently, I decided to try recreating his recipe and it’s been a revelation!
These cookies are so easy to make that I’ll be making them again! The key is to make sure that you don’t overbeat the mixture before spooning them onto the baking sheets. You wind up with a cookie that has a deep chocolaty flavor, a chewy, melt-in-your-mouth consistency, and a crunch from the walnuts.
While these are easy to make in your own kitchen, I’m happy to report that you can indulge some of your Francois Payard cravings again! He’s signed on as Culinary Director at KarVer in Brooklyn, which just re-opened in January. And they’ll be opening a Chelsea location any day now.
I adore you, Francois Payard and thank you for your cookie recipe !
Happy delicious Passover!