This is François Payard’s recipe for a flour-less, butter-less cookie that has a delicious fudgy interior and a beautiful shiny exterior.
The dough is not going to look like typical cookie dough. In fact, the first time my mother made this recipe, she thought the batter was such a sad prospect for cookies that she dumped it in a pan and baked it like brownies instead… and those tasted great, too!
Ingredient note: If you are making these gluten free, make sure to check the brand of walnuts that you buy. I have noticed a few brands, and specifically Diamond brand, have a warning on the back that their product is made in a factory with wheat products.
Yield: 24 cookies using #40 portion scoop
- 2-3/4 c. walnuts (halves and pieces)
- 3 c. powdered sugar
- ¾ c. cocoa powder
- 1/2 teaspoon salt
- 4 large egg whites, at room temperature
- 1 Tablespoon vanilla extract
- optional: 1/4 to 1/2 c. mini chocolate chips
- parchment paper
- portion scoop (optional)