46 | APRIL 18 • 2024 

plate to the freezer and 
chill uncovered until the 
balls are cold and no 
longer tacky to the touch 
(but not frozen solid), 15 to 
20 minutes.
Arrange an oven rack 
in the center position and 
preheat the oven to 325°F. 
Line a large baking sheet 
with parchment paper and 
set aside.
Place ½ cup (55g) of 
the confectioners’ sugar 
in a small bowl. Remove 
the plate from the freezer 
and, working one piece 
at a time, toss the balls in 
the confectioners’ sugar 
until generously coated 
all over, then place on 
the prepared sheet pan, 
spacing them about 2 
inches apart. You should 
be able to fit all the dough 
on one pan (they spread 
just a little during baking).
Transfer the sheet pan 
to the oven and bake 
until the cookies have a 
crinkled surface and are 
golden brown around the 
edges, 12 to 15 minutes, 
rotating the pan after 6 
minutes. While the cookies 
are still hot from the 
oven, press the handle 
end of a wooden spoon 
straight down into the 
center of each cookie and 
wiggle slightly to make 
an impression, but don’t 
press all the way through 
to the baking sheet. Cool 
the cookies completely 
on the baking sheet, then 
carefully peel them away 
from the parchment paper 
one by one and transfer to 
a wire rack.
Put the remaining 

confectioners’ sugar in a 
fine-mesh sieve and shake 
it over the cookies to coat 
them completely.
In a small saucepan, 
warm the remaining ½ cup 
(160g) jam over medium-
low heat, whisking 
occasionally, just until 
it’s fluid (or warm it in 
20-second bursts in a 
microwave). Remove the 
saucepan from the heat 
and use a teaspoon to 
fill the impressions with 
the warm jam. Let the 
thumbprints sit uncovered 
until the jam is mostly set, 
15 to 20 minutes.

MOCK CHESTNUT 
TORTE
Adapted from Marcy 
Goldman
Parve or Dairy

Ingredients

½ cup (1 stick) unsalted kosher 

for Passover margarine or butter

⅓ cup plus 2 tablespoons 

granulated sugar

6 large eggs, separated

1½ cups cooked and mashed or 

pureed sweet potatoes, fresh or 

canned

1 teaspoon kosher for Passover 

vanilla extract (optional)

10 ounces good-quality semi-

sweet chocolate, melted and 

cooled

¼ teaspoon salt

Preparation
Preheat the oven to 350°F. 
Line a 9-inch springform 
pan with parchment paper.
In a mixing bowl, cream 
the margarine or butter 
with the ⅓ cup of sugar. 
Blend in the egg yolks, 
then the sweet potatoes, 

vanilla extract (if using), 
and cooled chocolate.
In another bowl, with 
clean beaters, whip the 
egg whites gently until 
they are a bit foamy. Then 
add in the salt and whip 
on a higher speed, slowly 
dusting in the 2 table-
spoons of sugar to form 
stiff, glossy (but not dry) 
peaks. Fold one third of 
the egg whites into the 
sweet potato/chocolate 
mixture and work them in 
well to loosen the batter. 
Then, gently fold in the 
remaining egg whites, 
blending well but taking 
care not to deflate the 
mixture. 
Spoon the batter into 
the prepared pan and 
bake for about 40 minutes. 
The cake rises and looks 
dry, and slightly cracked 

on top when done. The 
middle should be soft but 
firm. Cool in the pan for 
20 minutes, then remove 
to a wire rack to cool com-
pletely. 
At this point, the cake 
can be frozen for up to 
a month. Cake can be 
served as is or topped 
with a ganache glaze 
made from water and melt-
ed chocolate, sifted cocoa 
powder, chocolate curls or 
shavings, or raspberries 
or sliced strawberries, and 
can be accompanied by a 
pureed raspberry or straw-
berry sauce. 

Dr. Joelle Abramowitz works as 

an economist at the University 

of Michigan’s Institute for Social 

Research and also writes about food 

and life. You can read more of her 

writing at gastronomisteconomist.

substack.com.

FOOD
PASSOVER

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