Saturday, June 12, 2010

Danny’s Flourless Chocolate Nut Cookies

The Altitude Adjustment Section
In the quest to keep my people happy, today I have a gluten-free cookie recipe with amazing flavor, which I found on Chowhound. I am always attracted to recipes with odd procedures and this one qualifies. I am now trying it with (dare I say) Splenda to see if it’s Weight-Watchers-possible. Stay tuned!

4 large eggs, whites only
1/2 tablespoon each, almond & vanilla flavoring
3 cups powdered sugar, sifted
3/4 cup of Good quality (Valrhona) unsweetened cocoa, sifted
pinch of salt
8 oz. of chopped nuts (optional)

Preheat oven to 350. (You'll turn the oven down to 325 once the cookies go in.) Sift powdered sugar into a large stand-mixer bowl. Sift cocoa on top. Add salt. Whisk together gently. In a separate small bowl mix the whites with the flavorings using a small whisk. With the whisk attachment on the stand-mixer on low, add in the whites mixture until fully incorporated. Turn mixer on medium high and whisk until glossy — just a couple of minutes. Stir in the chopped nuts with a wooden spoon. Drop by heaping tablespoons (or scoop) onto Silpat- or parchment-lined baking sheet. Give them lots of space and limit to 5 per sheet. Makes about 15 large cookies. Feel free to downsize them and make a larger quantity. Flatten the dough slightly with a fork before baking — they will still spread into a thin cookie. Let them sit about 30 minutes before baking. Put them in the oven, then turn it down to 325. Bake at 325 about 7-9 minutes for the large cookies, 6-8 minutes for smaller cookies. They will look gooey in the center. The tops will start to crack. Don’t overbake them! Be sure to let them get stone cold cool before you try to remove them. Peel the Silpat or the parchment from the back of the cookie. Store in a tin. They taste the best on day two, so plan ahead.