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Flourless Chocolate-Pecan Cookies

Flourless Chocolate-Pecan Cookies

  • Yield: 12 cookies
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  • 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


  1. Position oven racks to the upper and lower thirds of the oven and preheat oven to 350F.
  2. Toast nut halves on a baking sheet until golden and fragrant, about 9 minutes. Let cool, then coarsely chop.
  3. Lower oven temperature to 320F. Line two baking sheets with parchment paper and set aside.
  4. 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).
  5. 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.