Chocolate Flourless Cookies
Adapted from a Recipe by François Payard
2 ½ cups nuts, toasted and chopped (almonds, walnuts, and peanuts work well). It’s okay if you don’t toast them
3 cups confectioners’ sugar
½ cup plus 3 tablespoons unsweetened cocoa powder
zest of two oranges (optional)
½ 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 nuts 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 sheet pan, 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. They can burn very quickly. Let them cool to room temperature
- Sift the sugar, cocoa, orange zest (optional) 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 nuts. 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 12-15 minutes
- Let the cookies rest on the baking sheet for 1-2 minutes, then place them 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 don’t.