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Parve
Easy
8 Servings
Allergens 
1 h
Diets
Yield: 2 dozen
2 cups Gefen Ground Filberts
3/4 cup Gefen Ground Almonds
1/2 cup + 3 tablespoons Dutch-processed cocoa powder
3 cups Gefen Confectioners’ Sugar
pinch of salt
4 large egg whites
1 tablespoon pure vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Line two baking sheets with Gefen Parchment Paper. Spread ground filberts and almonds on the baking sheets and toast for approximately 10 minutes.
Combine cocoa powder, confectioners’ sugar, salt, and nuts in a mixer bowl. With the paddle attachment, mix at low speed for one minute. With the mixer running, slowly add the egg whites and vanilla.
Mix on medium speed for three minutes until the mixture has slightly thickened. Do not overmix, or the egg whites will thicken too much.
Spoon the batter by tablespoons onto a prepared baking sheet. Once the cookies are in the oven, immediately lower the temperature to 320 degrees Fahrenheit.
Bake for 14–16 minutes or until thin cracks appear on the surface.
This recipe appeared in Kosher Inspired, March 2012. Kosher Inspired is a project of Mishpacha Magazine.
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