PASSOVER BLACK AND WHITE COOKIES

Makes: 8 cookies

On the table in: 2 hours 30 minutes, including 1 hour of resting time

Vegan | Gluten-free | Passover-friendly

Cookies

1 1/2 cups almond flour, sifted

1/4 cup arrowroot starch

1 tsp baking powder

1/4 tsp sea salt

1 tbsp melted coconut oil

1/4 cup maple syrup

1 tsp vanilla extract

1/2 tsp lemon zest

1 1/2 tsp lemon juice

Frosting

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

1 to 2 tbsp water

2 tsp lemon juice

1 tbsp light agave syrup or corn syrup

2 to 3 tbsp cocoa powder

Step 1 Make the cookies

In a medium bowl, whisk together the almond flour, arrowroot starch, baking powder, and salt. Add the coconut oil, maple syrup, vanilla, lemon zest, and lemon juice and mix well until combined. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

Meanwhile, preheat the oven to 350F (177C). Line a large sheet pan with parchment paper. Divide the dough into 8 equal pieces and roll them into balls. Transfer the balls to the prepared sheet pan and press each one into 1/2-inch (1.25-cm) -thick circles. Note: The cookies will not spread. Bake for 11 to 13 minutes, or until just golden. Let cool on the sheet pan for at least 20 minutes, or until fully cool. Icing warm cookies will make them appear messy, and the icing will not set.

Step 2 Make the frosting

In a medium bowl, combine the powdered sugar, vanilla, lemon juice, and water, 1 tablespoon at a time, whisking to combine. The frosting should be quite thick and run off the spoon in thick ribbons, holding its shape for 2 to 3 seconds before settling back into the bowl. Whisk in the agave.

Divide the frosting equally between 2 bowls. To one bowl, add the cocoa powder. If it looks too thick, add an additional 1 to 2 teaspoons of water.

Step 3

Using an offset spatula, spread the vanilla frosting on one half of the bottom (flat) side of the cookie. Place the cookie on a clean sheet pan. Repeat with the rest of the cookies, place in the refrigerator, and let rest for 20 minutes, until the frosting is set.

Step 4

Spread the chocolate frosting on the other side of the cookies and return them to the refrigerator to set, about 20 minutes.

Note: To store, place the cookies on a parchment-lined sheet pan in a single layer, frosting side up, and freeze until solid. Transfer the cookies to an airtight container and freeze for up to 3 months. Black and whites are frosted on the bottom, flat side of the cookie. Substitution: Use corn syrup in place of agave and standard vanilla extract and baking powder, if making them outside of Passover. If making these during Passover, use kosher for Passover versions of the ingredients.