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.
oh my.. these look SO good. I gave you guys a shout out on our new Stroller Strides blog: www.strollerstridesflagstaff.com
ReplyDeleteand am making these cookies & the bread if I get snowed in tomorrow! :)
ok- we are officially snowed in- after 3+ hours of shoveling & no chance of getting out of our un-plowed neighborhood to go ski- I'm going for it! They'd better taste like yours look- hope there isn't a weird high-altitude change that I need.... hmmm I'll report back.
ReplyDeleteHey, do you cook only gluten free food? My little nephew was recently diagnosed with celiacs and I'm always looking to suggest a good gluten free site for my step-sister!
ReplyDeleteAlexandra Barrett
We cook mostly (like 95%) gluten-free. We don't eat any wheat, but we eat some spelt (not gluten-free). So sorry to hear about your nephew, but there are lots of yummy options now. These cookies will definitely make him happy.
ReplyDelete