15 minutes to toast nuts, 10 minutes to make batter and shape
store at room temperature or freeze
may be made 3 days in advance or frozen
1 1/2 cup walnut halves
4 egg whites
1 teaspoon vanilla
1 1/2 cup confectioners’ sugar
1 1/4 cup dark cocoa
¼ teaspoon salt
3/4 cup ground almonds
1 cup chocolate chips
Preheat oven to 325°F. Place walnut pieces on a small pan and toast them for 15 minutes. Let cool and then chop roughly into less than ½-inch pieces. Cover 1 to 2 cookie sheets with parchment paper.
While the nuts are toasting, place the egg whites, vanilla, confectioners sugar, cocoa, salt, vanilla and ground almonds into a bowl and mix together, using a hand mixer or the paddle in a stand mixer. Add the chocolate chips and the chopped walnuts. Mix together; I often use gloved hands.
Scoop up about 2 tablespoons of batter and roll in your gloved hands into a ball and then flatten. Place onto the lined cooking sheet with space between them. After you fill the sheet with cookies, use your fingers to shape the cookies more round.
Bake for 14 minutes, or until when you gently press the top, your finger goes down through half the cookie. Slide parchment and cookies onto a cooling rack. Let cool.