A couple of you asked for the recipe for the Flourless Chocolate Walnut Cookies I made this weekend, so here it is. I adapted a recipe by Francois Payard, one of the most famous French pastry chefs in the world. It’s a simple recipe with very few ingredients. I substituted Splenda for the confectioner’s sugar that the recipe calls for. In addition, I substituted unsweetened natural organic cocoa powder for unsweetened Dutch-process cocoa powder. The natural cocoa powder has a slightly more bitter, acidic taste, so I would recommend trying it with the Dutch-process cocoa powder for a smoother chocolate taste. Enjoy and let us know how yours turned out!
2 3/4 cups walnut halves
3 cups Splenda
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl whisk the Splenda with the cocoa powder and salt followed by the chopped walnuts. Add the egg whites and vanilla extract to the cocoa powder/nut mixture and combine just until the batter is evenly moistened. (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes; Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Note: Don’t be deterred by what may seem like the large amount of walnuts, especially after they are chopped!
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