Yes, indeedy! These cookies have no flour, but yessiree they are baked. According to the article, they are ideal for Passover baking. Apparently, this is one of the 1oo tastes to try in 2008.
These were salivated after by my mom, so much so that she called me up from work to tell me to me to bake more 'cause she couldn't stop thinking about them.
Here's the recipe:
2 3/4 cup walnut halves (9 oz.) - toasted, then chopped
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 (I used the Bourbon kind from Madagascar)
Preheat oven to 350 degrees. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper. (Parchment paper is very important here as I tried without and they were very hard to remove from the pans.)
In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
Bake the cookies for about 20 minutes (shift the pans from front to back and top to bottom halfway through), until the tops of the cookies are glossy and lightly cracked and feel firm to the touch.
Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
The cookies can be stored in an airtight container for up to 3 days (but it's highly unlikely they'll last that long).
Recipe by Francois Payard was found in the January 2008 issue of Food and Wine. (page 48)
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