These cookies are scrumptiously light and chocolaty. Better yet, they’re flourless! In other words, they’re wheat-free (for me)—people who can’t eat gluten should make sure all of their ingredients are gluten-free.
This recipe is from Francois Payard.
2 ½ cups walnut halves
3 cups confectioner’s sugar
½ cup + 3 tbsp unsweetened cocoa powder*
4 egg whites
1 tsp vanilla
1. Preheat oven to 350°.
2. Finely chop walnuts and transfer to an unlined baking sheet. Toast in oven for about 9 minutes, until fragrant.
3. In a large bowl, combine sugar and cocoa.
4. Stir in walnuts.
5. Add egg whites and vanilla. Beat with a fork until batter is just moistened.
6. Drop dollops of batter onto parchment paper-lined cookie sheets.
7. Bake for about 15 minutes, until the tops of the cookies are lightly cracked and glossy.
*If possible, use organic or Fair Trade cocoa to prevent chocolate extinction.