Ingredients
2 3/4 cups walnut halves
3 cups Confectioners’ sugar
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon vanilla extract
Directions
- Preheat oven to 350 degrees Fahrenheit
- Spread walnuts on baking sheet. Toast about 9 minutes, until fragrant and turn golden brown. Remove from oven. Cool slightly. Transfer to work surface and chop them coursely.
- Lower oven temperature to 320 degrees Fahrenheit. Cover baking sheets with parchment paper.
- In a mixer bowl on low speed, mix sugar, cocoa powder and salt until slightly to combined.Add chopped walnuts. Mix until combined.
- With mixer speed on medium, add egg whites and vanilla. Increase speed to medium and mix batter until moist. Mix well, but don’t over mix. Batter should not be stiff.
- Using a small spoon, place dollaps of batter on lined cookie sheets.
- Bake for 7 minutes, rotate pan and continue to bake for 7 minutes more. Cookies are done when shiny and slightly cracked on top.
- Cool cookies on wire rack.
Makes 24 cookies.
