Page 65 - Classic Cookies with Modern Twists

Fudgy Flourless Filbert Chews

Th ough they contain no fat or our (making them gluten-free to
boot!), these cook ies are sinfully delicious. A brownie-like mer ing ue
is the glue that holds together the copious quantity of toasted nuts.
If lber ts (we Oregonians like to call our hazelnuts by their old-

fashioned moniker) aren’t your thing, tr y the twists that follow. Th e
addition of a sca nt tablespoon of instant espresso powder is
recommended too.

MAKES ABOUT 2 DOZEN COOKIES

½ cup (3 ounces) finely chopped bittersweet chocolate

2⅓ cups confectioners’ suga r
⅔ cup unsweetened cocoa powder

½ teaspoon fine sea salt
4 egg whites, room temperature

2½ teaspoons vanilla extract

2½ cups toasted hazelnuts, coarsely chopped with some left
whole

3 tablespoons cacao nibs (optional)

1. In a double boiler, or a met al bowl suspended over a pot of
barely simmering water, melt the chocolate, stirring until
smooth. Remove the bowl from the heat and set aside to cool

slightly.