Passover is a very difficult holiday for a pastry chef. For 8 days out of the year I feel like I am on a TV show and challenged to bake without flour. No flour?! It’s a dessert lovers nightmare! Every dessert ends up tasting like sponges and cardboard. For years I have disappointed my family and friends. “I bake 51 weeks out of the year. On Passover I’m off–fend for yourselves.” A few years ago a friend of mine called me up and told me that she found a great flourless chocolate cookie recipe in the newspaper. Knowing that she’s not a great baker, she asked if I would bake her a batch for Passover. I agreed with a disclaimer that I normally don’t “do” Passover baking. OMG, the cookies were amaaazing! I could not stop eating them. Maybe Passover baking isn’t as hard as I originally thought. Or…maybe this is just a delicious recipe. It turns out that the recipe I was given is from François Payard, one of the best pastry chefs in the America. Of course it’s a perfect recipe. It’s also really easy to make!
Do you believe that these are kosher for passover? They look so delicious and taste even better. To make these cookies, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Spread 2 cups of walnuts in a thin layer and toast them in the oven for 9 minutes.
You may be wondering why my walnuts look like pecans. No, you aren’t crazy. The original recipe calls for walnuts, but when I went to the supermarket, they were all out which works out for me because I don’t care for walnuts anyway. Pecans are my favorite and they actually work really well in this recipe. So go ahead and use your favorite nut. Once they are all toasty, give them a rough chop.
Allow the nuts to cool. Then in a bowl of an electric stand mixer combine confectioners sugar*, cocoa powder and salt. Using the paddle attachment, mix the dry ingredients on low. Then add in the cooled nuts and mix until the nuts are coated. Then add in the egg whites and vanilla. Mix on low until just combined. Do not mix too long or the cookies will be tough. The original recipe ends here, but I mixed in some chocolate chips.
Once the chocolate chips are mixed in, drop the batter onto a parchment lined cookie sheet. (I used a 2 tsp. size cookie scoop.)
Bake the cookies at 325 degrees for 10-12 minutes until they are cracked and set on the outside. The centers will still be soft. Let them cool on the parchment paper. They will release from the paper once they are cool. I love how they look all lined up.
Check out that shine! They get that glossy look from the egg whites. They look good enough to eat. So I had one. Or six. The recipe makes 36 cookies, I made enough to share!
They are soft, chewy and fudgy- perfect cookie texture. Each bite is filled with nuts and chocolate. This cookie is delicious year round for gluten free friends, those on a diet (no flour or egg yolks!) or to feed a chocolate craving. They are especially perfect for Passover!
Please try this recipe for Passover! Here is my adaptation of François Payard’s Flourless Chocolate Walnut Cookies. Nobody should have to eat sponge cake all week.
- 2 cups nuts (walnuts, pecans, any favorite type)
- 3 cups confectioners sugar*
- ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
- ½ teaspoon salt
- 4 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup chocolate chips
- In a food processor grind-
- ⅓ cup granulated sugar
- ½ tsp. potato starch
- Can be stored in an airtight container for up to 1 month.
- Preheat the oven to 350.
- Line a cookie sheet with parchment paper.
- Spread the nuts in a single layer and toast them in the oven for 9 minutes.
- Allow them to cool and give them a rough chop.
- Lower the oven temperature to 325 degrees.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugar, cocoa powder and salt.
- With the mixer on low speed, add in the nuts and mix until they are coated with the sugar and cocoa powder.
- Add in the egg whites and vanilla. Mix until combined.
- Stir in the chocolate chips.
- Spoon the batter into a parchment lined cookie sheet.
- Bake for 10-12 minutes until the tops are cracked and the edges are set.
- Transfer the parchment paper to a cooling rack and allow the cookies to cool. The cookies will release from the paper once they are cool.
- Store in an airtight container for up to a week or in the freezer for 3 months.