Flourless Chocolate-Walnut Cookies tnt

[Guest guest]

These I make all year round, kids and adults both love these.

Granny

 

Flourless Chocolate-Walnut Cookies

 

2 3/4 cups walnut halves

3 cups confectioners/icing 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 degrees. Spread the walnut halves on a large-rimmed

baking sheet and toast in the oven for about 9 minutes, until they are

golden and fragrant. Let cool slightly, then move the walnut halves to a

work surface and coarsely chop them.

 

Position two racks in the upper and lower thirds of the oven and lower

temperature to 320 degrees. Line two large-rimmed baking sheets with

parchment paper.

 

In a large bowl, whisk or use an electric mixer on low speed the

confectioners' sugar with the cocoa powder and salt followed by the chopped

walnuts. While whisking or once you change the speed to medium, add the egg

whites and vanilla extract and beat just until the batter is moistened. Do

not overbeat or it will stiffen.

 

Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and 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.