• Weddings, Wedding Venues
    2011 Bride's Choice Awards | Best Wedding Photographers, Wedding Dresses, Wedding Cakes, Wedding Florists, Wedding Planners & More
  • Help end child hunger

Passover: Flourless Chocolate Cherry Nut Cookies

With the hours ticking by, bringing us closer to the Passover Seder, I thought it was fitting to share a recipe for flourless cookies. I must fore-warn you though, these cookies are so good, that when I made them they didn’t last past the day. They are super simple to make and don’t even require a mixer. *GASP* No electronics needed besides the oven? Shocker, I know.

Flourless Chocolate Cherry Nut Cookies:

3 oz. Walnut Halves (toasted & chopped)

3 oz. Pecans (toasted & chopped)

3 oz. Dried Bing Cherries (Roughly Chopped)

3 c. Confectioners’ Sugar

1/2 c. plus 3 TBL Cocoa Powder

1/4 tsp Salt

4 large Egg Whites, room temperature

1 TBL Vanilla Extract

Toast Nuts:

Preheat oven to 350°

Spread the nuts on a rimmed baking sheet and toast for approximately 9 minutes, until they turn golden.

Allow nuts to cool and roughly chop them.

Cookies:

Position the oven racks in the upper and lower thirds of the oven.

Set oven to 320°

Line two baking sheets with parchment.

In a large bowl, whisk the confectioners sugar, cocoa powder and salt together.

Add the nuts and cherries.

Add the eggs and vanilla and continue to mix with a spoon or spatula until ingredients are fully combined.

Spoon the batter onto the baking sheets leaving 2 inches between each cookie.

Bake 16 to 20 minutes (for larger sized cookies) until the tops are glossy and lightly cracked. Rotate the baking sheets half way through the baking time.

The cookies may seem a bit soft in the middle. Do not over bake. They should be chewy and have softer centers.

Allow cookies to cool completely. Store in an airtight container for up to 5 days.

Adapted from Francois Payard’s Chocolate Epiphany

Advertisements

2 Responses

  1. I posted these on my blog too! I love your addition of cherries, I need to try that!

  2. Thanks, aren’t they great! I want to make them using coffee and cinnamon as well. Then I can have them for breakfast 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: