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Chocolate & nut cookies

 Ready in: 25 minutes  20 portions


  • 150 g pecan nuts
  • 150 g hazelnuts
  • 400 g icing sugar
  • 100 g cocoa powder
  • ½ a teaspoon fine sea salt
  • 1 tablespoon vanilla paste
  • 4 large free-range eggs



Step 1
Preheat the oven to 160ºC. Line two large baking trays with greaseproof paper.
Step 2
Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.
Step 3
Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste.
Step 4
In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.
Step 5
Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough).
Step 6
Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle.
Step 7
Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

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