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Ground walnuts and hazelnuts take the place of flour in this gluten-free chocolate-lovers cookie. A pinch of cream of tartar helps stabilize the whipped egg whites, preventing them from losing their volume when mixed with the nuts and melted chocolate. Meanwhile, each cookie contains approximately 8 grams of Diced Dried Plums, the equivalent of eating one whole dried plum. These cookies are best the day they are baked.
Yield: 13 cookies
50 g / 1/2 cup walnuts, lightly toasted
50 g / 1/2 cup hazelnuts, lightly toasted
2 g / 1/2 teaspoon salt
113 g / 4 ounces bittersweet chocolate
60 g / 2 egg whites, at room temperature
45 g / 1/4 cup sugar
.5 g / 1/8 teaspoon cream of tartar
105 g / 3/4 cup Diced Dried Plums
In a food processor, grind the walnuts, hazelnuts, and salt into a coarse meal. (Do not overprocess.)
Melt the chocolate in a heat-proof bowl over a pot of barely simmering water, ensuring that the bowl doesn’t touch the water. Alternatively, microwave the chocolate at half power for 2 minutes. Stir with a rubber spatula and let cool slightly.
Preheat the oven to 350F. Line two 46-by-13-cm / 18-by-13- half-sheet pans with parchment paper.
In a stand mixer fitted with a whisk attachment, whip the egg whites, sugar, and cream of tartar until the whites hold stiff peaks when the whisk is removed from the bowl, about 2 minutes. Using the spatula, gently fold the chocolate and nuts into the egg whites until the batter is uniform, then fold in the dried plums.
Using a 30-ml / 2-tablespoon scoop or a spoon, portion the batter onto the prepared pans. Bake until firm on the outside but still soft in the center, about 12 minutes. Let cool on the sheet pans.