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| Photo by Rita Rapuano for NPR |
from Chocolate Epiphany (Frangois Payard)
via Katherine KoelschKriken (Lauren Post's favorite cookies)
makes about 48 cookies
2 3/4 cups walnut halves, lightly toasted and then finely chopped
3 cups powdered sugar, sifted
1/2 cup plus 3 tablespoons unsweetened cocoa powder, sifted
1/4 teaspoon salt
4 large egg whites at room temperature
1 tablespoon vanilla
Preheat oven to 325 degrees and line two baking sheets with parchment paper.
Mix powdered sugar, cocoa and salt together in a bowl, then add the chopped walnuts and mix again. Whisk egg whites together, then whisk in vanilla and slowly add that mixture to the dry mixture until it becomes a moist batter. Don't over mix. Spoon heaping 1 teaspoon mounds of batter evenly spaced onto parchment covered baking sheets. Work quickly because dough will start to stiffen.
Bake cookies for about 10 minutes until tops are glossy, lightly cracked and firm to the touch. Slide parchment paper with cookies onto racks to cool completely before removing/peeling off the paper.
These luscious lumps can be made any size you wish, but adjust baking time accordingly. They are chewy withfull nutty dark cocoa flavor.
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