Recipe: Chocolate and Almond Crisps

A tray full of Passover cookies includes from left: lemon-glazed almond cookies, chocolate-pecan tea cookies, maple coconut macaroons and chocolate and almond crisps. Photo: Michael Kahn

You can certainly grate the chocolate for both this recipe and the Chocolate-Pecan Tea cookies or you could use a food processor with the metal blade. I simply set the chocolate onto a cutting board and used a sharp knife to cut the chocolate into thin shards — it worked beautifully! 


  • 1 c. slivered almonds
  • ¾ c. granulated sugar
  • 2 tbsp. tap water
  • ¼ lb.(4 oz.) grated semisweet chocolate
  • ¼ tsp. vanilla extract
  • 3 large egg whites, at room temperature
  • Pinch of salt


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. 

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Place almonds on a baking sheet in a single layer. Toast in oven for 8-10 minutes, or until they just begin to take on color; reserve. 

Combine sugar and water in a medium saucepan over medium heat; stir until thickened, about 30 seconds. Stir in the toasted almonds until evenly coated. Remove saucepan from heat and let mixture cool in pan for 10 minutes.  

Add grated chocolate, vanilla, unbeaten egg whites, and a pinch of salt to reserved mixture in saucepan. Stir until everything is thoroughly combined.  

Drop mixture by teaspoonfuls, 1½ inches apart, onto prepared baking sheets. 

Bake in preheated oven for 15 minutes. Transfer pans from oven to a cooling rack. Let cookies cool on pans completely before lifting them off with a spatula onto a platter for serving.  

Store cookies in a cookie tin at room temperature for up to a week. 

Make approximately 2 dozen cookies.