Whether you’re hosting a Seder meal or just looking for a sweet nosh during Passover, these nut tortes, macaroons, meringues, and fruit desserts make it easy to forego flour but still end your meal on a sweet note. Keep in mind, some of these desserts do contain dairy, so may not be appropriate for all meals.
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RecipeChocolate Walnut Tweed Torte
Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled appearance and intense chocolate flavor. -
RecipeAlmond Cake
Claudia Roden calls her almond cake, “splendid,” but we think that’s an understatement. Grated lemon and orange zest and plenty of ground almonds give it a sunny, Mediterranean flavor. You can skip the dusting of powdered sugar, or seek out a kosher-for-Passover sugar. -
RecipeHazelnut-Almond Dacquoise
Light meringue is layered with creamy espresso buttercream and a chocolate ganache in this very French, very delicious cake. -
RecipeChocolate-Marcona Almond Torte
Marcona almonds give this flourless chocolate cake deep flavor and a wonderfully moist texture, while a splash of dark rum enhances the chocolate notes; for a nonalcoholic version, omit the rum. -
RecipeStrawberry-Rhubarb Compote with Vanilla & Cardamom
Fresh fruit, juice, and a few pantry staples make for an alluring and versatile springtime compote. -
RecipeOrange & Hazelnut Cake
This Middle Eastern cake is light, fluffy, and soaked in a zesty orange flower syrup. It's a fitting end to a menu of Sephardic dishes. -
RecipeFlourless Chocolate & Vanilla Marble Cake
This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way. -
RecipeChocolate Soufflé Cookies
Chocolatey and moist with a light, crisp exterior, this flourless cookie is an excellent showcase for high-quality chocolate. -
RecipeFlourless Chocolate-Almond Cake with Almond-Cherry-Caramel Glaze
Dried cherries and toasted almonds are folded into a caramel topping and then drizzled over this chocolate cake, giving it a crisp (think peanut brittle) topping. -
RecipeChocolate-Dipped Macaroons
Bitterswweet dark chocolate is the perfect foil for sweet coconut, but if milk chocolate is your thing, that’s delicious, too.
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RecipeFresh Oranges with Caramel & Ginger
Serve this pretty dessert soon after assembling it and you'll get bits of crunchy caramel with the orange slices. Or, let it sit for a couple of hours and the caramel dissolves and blends with the orange juices to make a toasty syrup. -
RecipeRed-Wine-Poached Pears with Star Anise & Pistachios
Poaching the pears keeps the fruit moist and tender and the flavor pure and elemental. It makes for an deceptively simple, elegant dessert. -
RecipeFlourless Chocolate Cake with Chocolate Glaze
Abby Dodge calls this rich, dense cake one of her "emergency chocolate desserts." One taste and we guarantee you'll make it not only during Passover, but year-round. -
RecipePassionfruit & Citrus Salad with Coconut Meringues
Dainty coconut meringue swirls add extra sweetness to an already sweet, refreshing salad. -
RecipePavlova with Rhubarb and Strawberries
Strawberries and rhubarb are a classic spring combination. The rhubarb is only lightly sweetened, so it balances the sugary meringue. -
RecipeSalted Sesame Caramel Macaroons
These were originally created for Urbanbelly,a restaurant in Chicago. Tahini in the macaroons and seeds on top give a double dose of rich sesame flavor.
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RecipeLemon-Meringue Sandwich Cookies
These cookies are inspired by lemon meringue pie. Simply omit the gingersnap crumb sprinkle to make them kosher for Passover. -
RecipeMatzo Candy with Caramel, Chocolate, and Halva
Susan Feniger adapts the Passover favorite with a layer of nutty halva. Though she uses corn syrup in her caramel, you can substitue cane syrup to keep this kosher for Passover. -
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RecipePavlova with Apricots and Almond Praline
Apricots are more tart than sweet, so they offer a nice contrast to the sugary pavlova and the almond praline. Amaretto’s almond flavor enhances the stone fruit, but brandy is delicious, too. If you don’t have fresh or canned apricots, use 12 oz. (about 2 cups) dried apricots, and increase the water to 1 cup to rehydrate them.
