Payard’s Flourless Chocolate-Walnut Cookies
(From Chocolate Epiphany)
2 3/4 cups (272 g) walnuts, toasted and coarsly chopped
3 cups Passover confectioners’ sugar*
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350. Position two racks in the upper and lower thirds of the oven. Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder, salt and chopped walnuts. Add the egg whites and vanilla extract , and whisk or beat at medium speed for 3 minutes. Do not overbeat or it will stiffen.
Using an ice cream scoop or a generous tablespoon spoon the batter onto the baking sheets, 5 per sheet, leaving 3 inches between each mound so that they have room to spread. If there is additional batter wait until the first batch comes out of the oven before scooping the rest of the cookies.
Bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
*If Kosher for Passover confectioners sugar is unavailable use this recipe here to make your own.