<p>Ground walnuts and hazelnuts take the place of flour in this gluten-free, deeply chocolate cookie. Each cookie also has the equivalent of one prune. </p>
<p>Ground walnuts and hazelnuts take the place of flour in this gluten-free, deeply chocolate cookie. Each cookie also has the equivalent of one prune. </p>
Ingredients

    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 Prunes

Print Recipe

Instructions

    In a food processor, grind the walnuts, hazelnuts, and salt into a coarse meal. (Do not over-process.)

    Melt the chocolate in a heat-proof bowl over a pot of barely simmering water or a microwave. Stir with a rubber spatula and let cool slightly.

    Preheat the oven to 350F [180 C]. Line two 46-by-13-cm [18-by-13-in] 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. Gently fold in the chocolate and nuts, then fold in the dried plums.

    Using a 30 ml [2 tablespoon] scoop, portion 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.

Recipes You Might Like

Contact