Flourless Chocolate Walnut & Fig Cookies- Passover Approved!
Posted on April 5, 2012
Mark has been asking me to make something for Passover friends nonstop for the past week. SO tonight was the night! If you couldn’t already tell, I have a mega-sweet tooth going so I decided to make a flourless cookie. While trying to find the best recipe in the world, I ran across Smitten Kitchen’s Chocolate Walnut..the pictures are what lured me in :0)
It was 9:30pm and knowing we didn’t have eggs, I asked Mark to “check the fridge” to see if we had everything (hehe). I was hoping he would discover the 1 egg and immediately offer to go to Saveway to pick some up. BUT after his hemming and hawing I gave in and decided to accompany him on the wild Saveway adventure. Pretty tame tonight…we got our eggs, dried figs (my recipe addition) and a Real Change paper :0)
So here is what you need:
2-3 cups walnuts, halved
1 cup dried figs, chopped
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa powder
1/2 tspn salt
4 large egg whites
1 tbsn vanilla extract
Preheat the oven to 350 degrees and prepare three baking sheets with parchment paper.
Spread the walnuts evenly over one of the baking sheets and pop it in the oven for about 10 minutes until the walnuts are golden. Let them cool and then chop them up!
In a bowl, whisk the sugar, cocoa powder and salt…then add the walnuts and figs. While whisking add the egg whites and vanilla until all the batter is moistened. It is important not to over mix as the mixture will stiffen.
Arrange the oven racks on the upper and lower thirds of the oven and reduce the heat to 320 degrees.
Spoon the batter onto the baking sheets in even mounds and bake for 15-17 minutes, until the tops are glossy but cracked. Make sure to shift the sheets halfway through!
Slide the parchment paper and cookies onto 2 wire racks and let them completely cool before enjoying!