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Flourless Chocolate-Pecan Cookies

Flourless Chocolate-Pecan Cookies


  • 2 ½ cups pecan (or walnut) halves
  • 3 cups confectioner’s sugar
  • ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
  • ½ teaspoon salt
  • 4 egg whites (at room temperature)
  • 1 tablespoon vanilla


– Position oven racks to the upper and lower thirds of the oven and preheat oven to 350º.

– Toast nut halves on a baking sheet until golden and fragrant, about 9 minutes. Let cool, then coarsely chop.

– Lower oven temperature to 320º. Line two baking sheets with parchment paper and set aside.

– In a large bowl, whisk together confectioner’s sugar, cocoa powder and salt. Stir in chopped nuts. Add egg whites one at a time, and the vanilla, whisking in between each addition until batter is just moistened (over beating will make the batter too stiff).

– Drop batter by spoonfuls onto prepared baking sheets to make 12 evenly spaced mounds. Bake until tops are lightly cracked and glossy, about 15 minutes. Slide cookies – parchment and all – onto wire racks to cool completely.


The meringuey texture of these delightfully chewy cookies comes from the use of egg whites in place of flour, making them ideal for Passover.


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