• 1 cup sugar
  • 1/2 cup salted butter or margarine, softened
  • 2/3 cups almond milk
  • 1 1/2 cups ground hazelnuts
  • 1 egg
  • 1 tsp. vanilla extract (if you can't find kosher for Passover, sub some vanilla sugar for part of the sugar)
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. lemon juice
  • Chocolate spread


  1. Preheat oven to 350˚
  2. Combine sugar and butter/margarine in large bowl and beat at medium speed, until creamy
  3. Add almond milk, egg and vanilla. Continue beating until well mixed
  4. Reduce speed to low and add ground hazelnuts, baking powder and salt. Beat until well mixed.
  5. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheet. Make a welt in the center of each cookie with your finger.
  6. Bake until lightly browned, about 10-12 minutes. Allow to cool and fill with chocolate spread.