Recipe: Micah Siva’s Passover Black and White Cookies

They’re sweet and soft with a lemon scent and, of course, chocolate. Plus, this version is vegan, gluten-free and great for Passover — just be sure to check that all of your ingredients are kosher.Make the cookies: In a medium bowl, whisk together the almond flour, arrowroot starch, baking powder and salt. Add the coconut oil, maple syrup, vanilla, lemon zest and lemon juice and mix well until combined. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

When you’re ready to bake, preheat the oven to 350 degrees. Line a large sheet pan with parchment paper. Bake for 11 to 13 minutes or until just golden. Let cool on the sheet pan for at least 20 minutes or until fully cool. Make the frosting: In a medium bowl, combine the powdered sugar, vanilla, lemon juice and water, 1 tablespoon at a time, whisking to combine. The frosting should be quite thick and run off the spoon in thick ribbons, holding its shape for 2 to 3 seconds before settling back into the bowl. Whisk in the agave.

Divide the frosting equally between 2 bowls. In one bowl, add the cocoa powder. If it looks too thick, add an additional 1 to 2 teaspoons of water. Spread the chocolate frosting on the other side of the cookies and return them to the refrigerator to set for about 20 minutes. They told a Fremont woman they'd just won the lottery and needed her help.

They told a Fremont woman they’d just won the lottery and needed her help. A few minutes later she was $20,000 poorer

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