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Quick note: Tuesdays With Dorie will resume in a couple weeks, once Passover has ended!
It used to be that if I were to show up to a Passover seder without chocolate chips meringues, I would be forced to sing the Four Questions, in Hebrew, by myself. OK not really, but trust me, it wouldn’t be a pretty sight. Then a few years ago I brought matzo brittle (in addition to the meringues and other Passover desserts), and that too, became a holiday must-have. Well, this year I do believe I have found a third recipe that will now be included in every Passover seder, thanks to Deb!
Hmm, I suppose I should have begun this post by explaining that many Passover desserts elicit the following response: It’s good (for a Passover cookie/brownie/cake). Well, I’m happy to report that with these cookies, I heard, These are sooo good! Everyone who tasted them went back for seconds, and said they were oh so yummy! Then again, I guess that’s what happens when you take a regular, flourless recipe and just make it for Passover, go figure.
This cookie is thick, chewy, and slightly crunchy, thanks to the nuts. We made three batches–two with pecans and one with walnuts, and they were all a huge hit. I should note I used regular cocoa powder, not Dutch-process.
Update: For those of you having problems with the cookies being too thin and runny, I noticed this comment from someone in Payard’s test kitchen. The suggestion is to not add all the egg whites at once–begin with two egg whites and check the consistency, it should be brownie batter like, and scoop-able. If it’s still too thick, then add more egg whites.
2 3/4 cups walnut halves
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 tablespoon pure vanilla extract
*Passover Confectioner’s Sugar
1 cup minus 1 tablespoon granulated sugar
1 tablespoon potato starch
Pulse in a food processor or blender. Makes 1 cup Passover confectioners’ sugar.
- 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 confectioners’ 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.