Directions

Preheat the oven to 325 degrees. In a mixing bowl, beat the egg yolks with the sugar until very thick and almost white. Mix the chopped walnuts and lemon zest into the yolk mixture. Drop teaspoonfuls of batter onto ungreased baking sheet, leaving 2 inches between them. Bake for about 10 minutes, or until cookies are dry and firm. Remove from oven and allow to cool on the baking sheet.

FUDGY PASSOVER BROWNIES

Makes 16 brownies.

Note: These ultrarich brownies benefit from a stint in the refrigerator for extra chewiness. From "The Jewish Cookbook," by Leah Koenig (Phaidon).

1/2 cup unsweetened cocoa powder

1/4 cup potato starch

1/2 teaspoon instant coffee granules

1/2 teaspoon kosher salt

1 cup walnut halves, chopped, optional

1/2 cup vegetable oil

2 eggs

1 1/4 cups sugar

1 teaspoon vanilla

Directions

Preheat the oven to 350 degrees. Line the bottom and sides of an 8-inch-square pan with parchment paper, leaving 1 inch of overhang on two opposite sides.

In a medium bowl, whisk together the cocoa powder, potato starch, instant coffee and salt. Add the walnuts (if using) and toss to coat. In a large bowl, whisk together the oil, eggs, sugar, and vanilla until fully combined. Add the dry mixture to the wet mixture and, using a rubber spatula, fold together until just combined.

Scrape the batter into the prepared pan and bake until a skewer inserted into the center comes out clean, 20 to 25 minutes. Set the pan on a wire rack to cool. Gently lift up the ends of the parchment and transfer the brownies to a cutting board and cut into 16 pieces.