• Parchment paper
  • 2 1/2 cups walnut pieces
  • 3 cups confectioners’ sugar
  • 1/2 cup plus 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 tsp vanilla extract


Heat oven to 350°.

Line 2 large baking sheets with parchment paper.

Mix sugar, cocoa and salt in a bowl. Stir in walnuts.

Add egg whites and vanilla Mix  on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)

Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds.

Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter.

These cookies are best if eaten 1-2 days after being made. Not a good cookie to store.