Preparation time, 50 minutes, 25 minutes active. Makes two dozen cookies.
Ingredients
2 1/4 cups sifted powdered sugar
6 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
Generous pinch of salt
3 large egg whites
3/4 teaspoon vanilla paste or 1 teaspoon vanilla extract
7 ounces pecans (about 2 cups), well chopped and toasted
1 1/2 ounces bittersweet chocolate, grated
4 teaspoons cocoa nibs
Directions
Heat the oven to 325 degrees. Line two baking sheets with parchment paper or nonstick baking mats.
In a large bowl, thoroughly stir together the powdered sugar, cocoa powder, flour and salt. Using an electric mixer set to low speed, beat in the egg whites, one at a time.
Add the vanilla paste (or extract) and beat for 1 1/2 minutes on high speed, scraping down the sides of the bowl several times. Fold in the pecans, chocolate and cocoa nibs until evenly incorporated.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, about 2 inches apart.
Bake the cookies in the center of the oven, until dry and glossy on the surface but soft at the centers when pressed, 15 to 17 minutes. Let the cookies cool on the pan for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Per cookie: 119 calories; 7 g fat (1 g saturated); 0 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 13 mg sodium.
