These flourless, gluten free walnut cookies are the treat you will want to make over and over again. Their thin, crackly shell and fudge-browne middle with toasted walnuts are just the match made in heaven!
This story begins in 1997 when François Payard, a third generation French Pastry Chef born in Nice, opened his first patisserie in Manhattan and decided to create a new type of cookies. His idea was to use popular macarons as an inspiration to add a twist on a most popular American dessert, cookies. The result was this over the top, cranchy, jet melt in your mouth chocolate walnut cookie.
When you look at the recipe, you will notice it`s just a few simple ingredients, but the final result is totally unexpected and OMG delicious! So gooood! Crispy, fudge, chocolat-y and delightful. You just NEED to try them out.
Great thing about this recipe is that you`ll need just 5 minutes for prep and 15 min. for baking. You can finish them from start to finish in just 20 minutes, because this cookies doesn`t need to stay in a fridge for a few hours like others. They goes to oven right away!
Great thing about this recipe is that you`ll need just 5 minutes for prep and 15 min. for baking. You can finish them from start to finish in just 20 minutes, because this cookies doesn`t need to stay in a fridge for a few hours like others. They goes to oven right away!
Prep Time: 5 minutes Cook Time: 14-16 minutes Yield: 12 big cookies
INGREDIENTS 2 3/4 cups (280 g) walnuts
3 cups (350 g) confectioners sugar
1/2 cup + 3 tablespoons (70 g) Dutch-processed cocoa powder (or good quality cocoa)
1/4 teaspoon salt
4 large egg whites (room temperature)
1 tablespoon vanilla extract
INSTRUCTIONS
- Before you start making this flourless walnut cookies, toast the walnuts in the preheated oven on 350°F(175°C) for about 6-9 min., or until they turn golden and smell toasty. Let them cool, then coarsely chop them.
- Prepare (line with parchment paper) 2 large baking sheets and set aside.
- In a large bowl combine walnuts, sugar, cocoa and salt and mix until well combined (you can use stand or hand mixer). In a separate bowl wish egg whites with a fork until they look just frothy. Add vanilla and mix again to combine. While the mixer is running, add it to the dry ingredients and mix for about 30 sec, or until it`s just combined and thicken a little.
- Using a large spoon or 1/4 measuring cup, skoop the mixture on a baking sheet, spacing them 2-3 inches apart (5-7 cm). Put them in the oven and low the temperature to 325°F(165°C) and bake for about 14-16 min., or until the tops become glossy and cracked. Remove (with a paper) to cooling rack and cool completely. Store in a airtight container at room temperature.
They are beautiful inside and out and taste like a piece of heaven! I strongly suggest you to give them a try! If you do, don`t forget to let me know what you think!
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