Fudgy Chocolate-Walnut Cookies (gluten & dairy-free)
These are REALLY good gluten free cookies! The only fat in
them, comes from the walnuts.
No dairy either.
François Payard, the star New York pastry chef, shares
revelatory recipes in Chocolate Epiphany, due out this spring. His
divinely gooey chocolate cookies are flourless, which makes them ideal
for Passover baking.
2 3/4 cups walnut halves (9 ounces)
3 cups confectioners’ sugar
1/4 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder (I
used regular cocoa. Don't tell François Payard.) ;-)
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat the oven to 350°. Position 2 racks in the upper and lower
thirds of the oven. Line 2 large rimmed baking sheets with parchment
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 transfer the walnut halves to a work surface and
finely chop them.
In a large bowl, whisk the confectioners’ sugar with the cocoa
powder and salt. Whisk in the chopped walnuts. Add the egg whites and
vanilla extract and beat just until the batter is moistened (be careful
not to overbeat or it will stiffen). Spoon the batter onto the baking
sheets in 12 evenly spaced mounds.
Bake the cookies for about 20 minutes, until the tops of the cookies
are glossy and lightly cracked and feel firm to the touch; shift the
pans from front to back and top to bottom halfway through.
Slide the parchment paper (with the cookies) onto 2 wire racks to cool
completely before serving.
MAKE AHEAD The cookies can be stored in an airtight container for up to