Flourless Chocolate-Pecan Cookies
- Yield: 12 cookies
- 2 1/2 cups Pecan (or walnut) halves
- 3 cups Confectioner’s sugar
- 1/2 cup, plus 3 tbsp Unsweetened Dutch-process cocoa powder
- 1/2 tsp Salt
- 4 Egg whites, at room temperature
- 1 tbsp Vanilla
- Position oven racks to the upper and lower thirds of the oven and preheat oven to 350F.
- Toast nut halves on a baking sheet until golden and fragrant, about 9 minutes. Let cool, then coarsely chop.
- Lower oven temperature to 320F. 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 spoonful 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.