Fudge Chocolate Walnut Cookies for Passover

From Chef Andrea in the UTJ Southern Test Kitchen

Fudgy Chocolate-Walnut Cookies
Makes 12 four inch cookies or 24 two inch cookies

Ingredients:
2 3/4 cups walnut halves (9 ounces)
3 cups confectioners sugar (if you can’t find KLP powdered sugar, you can make your own by putting
granulated sugar into a blender or VitaMix and whirl it until you get powdered sugar)
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon vanilla extract

Directions:
1. Preheat the oven to 350degrees. Line 2 large rimmed baking sheets with parchment paper.
2. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until
they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and
finely chop them.
3. In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped
walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not
to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
4. Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and
feel firm to the touch; shift the pans from front to back and top to bottom halfway through.
5. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
Make Ahead
The cookies can be stored in an airtight container for up to 3 days.