Adapted from François Payard /SELF Magazine December 2008 via Bea Grossman
2 1/2 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract
Pre-heat oven to 350°, and line 2 large baking sheets with parchment paper
- Finely chop the walnuts on a cutting board, or carefully pulse-chop them in a food processor. The nuts should be chopped small, but not reduced to dust. Transfer to a separate large baking sheet and toast until fragrant and a bit darker in color, about 7-9 minutes. Check the nuts every two minutes, and shake the pan, to make sure they don’t burn. Let them cool to room temperature.
- Sift the sugar, cocoa and salt into a bowl to remove any lumps and clumping. Whisk together to combine, and set aside until the walnuts have cooled.
- Stir in the walnuts. Add the egg whites and vanilla; combine with a wooden spoon until the batter is just moistened. Do not overbeat the batter, or it will stiffen.
- Drop batter by the teaspoonful, 2 inches apart, onto baking sheets with parchment paper.
- Bake cookies until tops are lightly cracked and glossy, about 15 minutes.
- Remove cookies from baking sheet immediately, and place on cooling racks.
Store in an airtight container at room temperature for up to 1 week.
Makes approximately 40-50 cookies
NOTES: Unless you have a convection oven, you’ll have to bake these cookies one tray at a time. Also, make sure you use the parchment paper, as the cookies will stick to the pan if you