Ingredients
2 ½ cups (200g), toasted almonds, walnuts, or hazelnuts – finely ground
3 cups (345g) powdered sugar
½ cup +3 Tbsp Cocoa powder (65g)
¼ tsp salt
4 egg whites (120g)
1 Tbsp vanilla (or another extract such as almond or orange)
Maldon sea salt, optional
Instructions
Whisk or sift together the ground nuts, powdered sugar, Cocoa powder, and salt.
Stir in the egg whites and vanilla until a smooth, brownie like batter is formed.
Refrigerate for 30 minutes while preheating the oven to 375 F.
Scoop out the cookies into a parchment lined sheet pan and gently pat down the tops (they won’t spread very much.)
Top with a few flakes of Maldon sea salt and bake until set, but just a little soft in the center, about 12-15 minutes.
Makes approx 1 dozen
