Preheat the oven to 325°F. Line a jelly roll pan with parchment. Spread the almonds on the pan and toast for 15 minutes, stirring the nuts after 10 minutes. When the almonds are toasted, remove the pan from the oven and slide the parchment off the cookie sheet.
While the nuts are toasting, melt the dark chocolate in one heatproof bowl and the white chocolate in another. You can do this either on the stovetop or in the microwave, using this “Melting chocolate” method… If you use the microwave method, be especially careful with the white chocolate chips so they do not burn.
When the almonds are toasted, use a large knife to roughly chop them into pieces about one-third of their original size. Mix the nuts into the melted dark chocolate.
Line 1 large or 2 smaller cookie sheets with waxed paper and place the matzohs on top of the waxed paper. Spread the dark chocolate and nut mixture all over the matzoh slices to cover them entirely on one side with the chocolate.
Drop clumps of the melted white chocolate randomly on top of the dark chocolate. Use a toothpick to swirl the chocolates to create a marble effect. Place in the refrigerator to set for 1 hour and then break into pieces to serve.
Storage: Store in the refrigerator for six days or freeze up to 3 months.
Reprinted with permission from The Kosher Baker by Paula Shoyer, Brandeis University Press/University Press of New England 2010.
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