Ingredients

The following ingredients have 6 Servings
  • 9 ounces walnut halves (toasted and finely chopped (255g or 2⅔ cups))
  • 3 cups powdered sugar ((345g))
  • ⅛ teaspoon espresso powder
  • ⅔ cup unsweetened Dutch-process cocoa powder ((70g))
  • ¼ teaspoon salt
  • 4 large egg whites (room temperature)
  • 2 teaspoons vanilla extract

Instruction

  • Preheat oven to 350°F.
  • Spread the walnuts in a single layer on a baking sheet. Toast the walnuts in the preheated oven until lightly browned and fragrant, about 12-14 minutes. Once cool enough to touch, chop the walnuts to a fine texture and set aside.
  • Reposition the oven racks to the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper or silicone baking sheets. Set aside.
  • In a large mixing bowl whisk together the sugar, espresso powder, cocoa and salt. Add the finely chopped, toasted walnuts and stir to combine. Add the egg whites and vanilla. Using a rubber spatula fold the ingredients together until combined. Do not over-mix. Scoop or spoon the cookie dough into 2-tablespoon sized mounds (8 or 9 per sheet) spaced 2-inches apart for a total of 16 to 18 cookies.
  • Bake the cookies for 13 to 16 minutes rotating the pans halfway through from top to bottom, and from front to back. Bake until the tops are lightly cracked and the cookies feel firm to the touch. Don't over-bake!
  • Slide the parchment paper (with the cookies still on it) onto a large wire rack to cool. Cool completely and store remaining cookies in an airtight container.