17 flourless dessert ideas
Flourless Chocolate-Walnut Cookies
Adapted from Franӏois Payard’s Chcolate Epihany
These cookies were crispy at the edges, chewy at the center and have filled our apartment with the most intense chocolate aroma.
Yield: 20 to 24 2-inch cookies
2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/2 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. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.
Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioner’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. 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.
Passover Powdered Sugar
Gourmet Magazine, April 2008
Potato starch is a seamless substitute for cornstarch.
Makes about 2 1/2 cups
1/3 cup granulated sugar
1/2 teaspoon potato starch
Grind sugar and potato starch together in an electric coffee or spice grinder until powdery.
Powdered sugar keeps in an airtight container at room temperature 1 month.
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