Caramelized Nut Cookies for Passover are the addictive cookies you’ll make again and again!
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How’s everyone doing? Stressing about pesach? Are you finished cleaning and onto the cooking marathon? Or are you more of a last minute type? Either way, you know you’re going to need some amazing cookies to get you through this holiday, right? Well the good news is, I have just the thing: Caramelized Nut Cookies!
I came up with this idea a few years ago, on pesach, when I was facing a lack of ingredients. I was making chocolate chip cookies, but set aside some of the dough to make chocolate-less, for a family member who (weirdly enough) doesn’t like chocolate(!). During the rest of the year, I have all kinds of options. Caramel chips, butterscotch chips, cappuccino chips, etc. On Pesach, I didn’t have those options, so I did what I always do when creating a pesach recipe: I thought about which ingredients I *do* have, and the idea to add caramelized nuts instead of chocolate chips was born.
The resulting cookie was so good, everyone went wild over them, and I knew I had a new recipe. These chewy nut cookies with bursts of crunchy candied nuts inside are incredibly addictive and delicious. You can use my candied nuts recipe (below), or you can use store bought. Just a bit of advice though – when you do make my caramelized honey almonds, make sure to double the recipe…or you might not have any to put into the cookies!
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First up – the candied nuts:
- 1 (heaping) cup sliced almonds
- 2 Tablespoons sugar
- 2 Tablespoons oil
- 2 Tablespoons honey
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Place all ingredients on prepared baking sheet. Toss until all nuts are evenly coated with all ingredients.
- Bake for 12 minutes, stirring halfway through.
- Cool completely before eating, using or storing.
Next, make the cookies:
- 2 eggs
- 1 cup sugar
- ⅔ cup oil
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch salt
- 1 cup potato starch
- 2 ½ cups ground almonds
- 1 batch Caramelized Honey Almonds (see previous recipe) OR 1 cup candied almonds, chopped
- Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted with whisk attachment, beat whole eggs together on high speed for about 5 minutes, until they are thick and foamy.
- Add sugar, oil, baking powder, cinnamon and salt. Beat until combined and creamy.
- Add potato starch and ground almonds and beat until combined. Add Caramelized Honey Almonds and mix gently until they are distributed.
- Scoop tablespoons of dough onto prepared baking sheets.
- Bake for about 10 minutes, until the tops are set.
- These cookies can be stored at room temperature for a few days in an airtight container or bag. If you’re making them more than 2-3 days before serving, store them in the freezer.
Looking for more passover desserts?
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Thanks for visiting! You’re going to love – Miriam
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