Marble Cookies added to My Recipes successfully.
Category
Desserts
Servings
40
Prep Time
20 minutes
Cook Time
12 minutes
Unique-looking cookies to munch on all Passover long. Easy to make, as well – no separating eggs! Photography and Styling by Chavi Feldman. Food Prep by Chaya Ruchie Schwartz @cookit_nj.
Author:Dining In
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Ingredients
3 tablespoons Gefen Cocoa Powder
1 tablespoon hot water
2 tablespoons Nutola Cottonseed Oil
2 eggs
2 cups sugar
1 cup Gefen Potato Starch
1 and 1/4 cups Gefen Ground Almonds
1 teaspoon Gefen Vanilla Extract
1 teaspoon lemon juice
2 (3.5-ounce) bars Elite Bittersweet Chocolate
Cookies
Directions
Prepare the Dough
Stir together cocoa, hot water and oil.
In a separate bowl, mix next six ingredients to form dough. Add cocoa mixture to dough and mix five seconds, just long enough to marbleize.
Divide dough into four parts. Place on waxed paper and roll into logs about 20 inches long. Freeze two to three hours.
Slice and Bake
Preheat oven to 350 degrees Fahrenheit.
Slice each log into one- inch-wide slices. Place cookies on cookie sheet, leaving space between them, as they will expand.
Break each square of bittersweet chocolate into four or six little chunks. (You can use a knife to cut them up.) Place a chocolate square in center of each cookie.
Bake 12 minutes.
Recipe Note
Tip:
Drizzle tops with chocolate or dip half of cookie into melted chocolate for a nicer look.
This recipe provided wth permission from Kosher.com.
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