cookie - Gluten-Free Chocolate Walnut Cookies

By tinathorn

Ingredients

• 2-1/4 cups (550 mL) walnut halves, about 7 oz/200 g
• 2 egg whites
• 3/4 cup (175 mL) superfine sugar
• 1/4 cup (60 mL) cocoa powder, sifted

Preparation

Step 1

Remove 18 walnut halves; split each in half and set aside. In food processor, grind remaining walnuts.

In bowl, beat egg whites until soft peaks form; fold in sugar, cocoa and ground walnuts.

Drop by scant 1 tbsp, about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets; top each with walnut piece.

Bake in 350 degrees F (180 degrees C) oven until set, 12 to 14 minutes. Transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)