Source: Mostly Foodstuffs
Flourless Chocolate Walnut Cookies
adapted from Payard, via New York Magazine
yields ~4 dozen cookies
2 3/4 cups walnut halves or pieces (measure before chopping)
3 cups confectioners / powdered sugar
1/2 cup 3 Tbsp cocoa powder (Dutch is recommended)
1/2 tsp salt
4 egg whites, at room temperature (use as many as it takes to make more of a dough, not loose batter)
1 Tbsp vanilla extract
Preheat the oven to 350 degrees.
Spread the walnuts on a rimmed baking sheet, and bake, stirring occasionally, until lightly golden, ~7-10 minutes (check frequently!). Let cool slightly, and coarsely chop. Set aside.
Reduce the oven temperature to 320 degrees, and line two baking pans with parchment or Silpat liners if you have, or grease well and hope for the best. Set aside.
In a large bowl, sift together the powdered sugar, cocoa powder, and salt. Add the chopped nuts, stir, and then add the egg whites and vanilla. Stir until just combined (do not overmix). Let the batter sit ~5 minutes.
Spoon the batter onto the prepared cookie sheets in heaping tablespoons (allow space--cookies will spread). Bake 14-16 minutes (rotating racks halfway through), until the tops are glossy and lightly cracked. Remove from oven, and let set a few minutes until the cookies are cool enough to remove. Remove to a rack to cool completely, and repeat with remaining batter.