| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
Desserts, Passover |
30 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Confectioner's sugar |
| 2 |
c |
Walnuts; ground in processor |
| 7 |
tb |
Unsweetened cocoa powder |
| 1/8 |
ts |
Salt |
| 2 |
|
Extra large egg whites; beaten lightly |
| 1/4 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven to 350. In a large bowl, whisk together the confectioners'
sugar, the walnuts, the cocoa powder and the salt, add the egg whites and
the vanilla, and stir the mixture until is combined well. Form rounded
tablespoons of the mixture into balls, put the balls on baking sheets lined
with parchment paper, and with the bottom of a glass press them gently into
disks. Bake the cookies in batches in the oven for 15 to 17 minutes, or
until the tops appear dry and the cookies are lighter in color, and
transfer them to racks to cool.
Makes about 30 cookies.
Recipe by: Gourmet, Sept. 1993
Posted to JEWISH-FOOD digest by "Judy Sherman" <jsherman@ici.net> on Nov
30, 1998, converted by MM_Buster v2.0l.
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