Flourless chocolate cookie recipe from top New York pastry chef, François Payard is perfect for Passover baking. I found a link to this recipe from an Israeli food blog, Baroness Tapuzina. I was looking for a beet salad recipe which I found but in the process I found some food blogs from Israel that have great ideas and recipes. These cookies can be made ahead and stored in an airtight container for up to 3 days.
2 & 3/4 cups walnut halves, toasted and finely chopped
3 cups confectioners sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 teaspoon vanilla extract
- Preheat the oven to 350° and put the racks in the center of the oven. Line 2 cookie sheets with parchment paper or use Silpats.
- In a large bowl, whisk the confectioners sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Using a wooden spoon or spatula, add the egg whites and vanilla extract and beat until everything comes together. The dough will be stiff. Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
- Bake the cookies for 20 minutes, until the tops of the cookies are glossy and lightly cracked. Cool on wire racks before removing.
Yields 48 medium size cookies.