FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools & Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals & Shows
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
• 3/4 cup unsweetened cocoa powder, sifted
• 2½ cups confectioners' sugar, sifted
• Pinch of salt
• 2 cups toasted walnuts, finely chopped
• 1 tbsp. pure vanilla extract
• 4 large egg whites, room temperature
Heat oven to 350 degrees. Line cookie sheets with parchment paper.
Using an electric mixer, in a large bowl, mix together the cocoa powder, confectioners' sugar, and salt. Add walnuts; mix to blend.
In a small bowl, whisk together the vanilla and egg whites.
With mixer on low speed, slowly add egg mixture to dry ingredients. Scrape bottom and sides of bowl. Turn speed to medium and mix for 2 minutes to blend well.
Using a 1/4 cup measure or equivalent cookie scoop, drop dough onto prepared cookie sheets, spacing at least 3" apart (these cookies s p r e a d!).
Place cookie sheet in oven and immediately turn oven to 325 degrees. Bake for 12 to 14 minutes or until thin cracks appear on the cookies' surface.
Cool completely on a wire rack before attempting to remove cookies.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.