I have seen these biscuits out and about on The Internet as Kosher, gluten free or flourless biscuits. They are so easy to make and bake, the trickiest part is that they stick to the baking paper and I had to very carefully peel them off when they were cool.
These have pecans, but you can use any nuts, you could leave them out, or substitute dried fruit.
I made half a batch and managed 8 rather large biscuits, and they are beautifully shiny.
Flourless Chocolate & Nut Biscuits makes 12-16
- 3 cups pure icing sugar
- 3/4 cup cocoa, I used Dutch cocoa
- 1/2 tspn coarse salt
- 4 large egg whites
- 200g pecans, chopped
- 140g good dark chocolate, chopped
Preheat the oven to 160*C fan forced and line two trays with baking paper.
Put the icing sugar, cocoa and salt into a bowl and whisk to combine, dont worry too much about any lumps. Still I could not help it and squashed them anyway.
Add the egg whites and stir until thoroughly combined.
The mixture will be quite stiff, but firmly stir in the nuts and chocolate.
Using a 1/4 cup measure, place the mixture onto the baking tray, leaving lots of room for the biscuits to spread. Bake for 20-25 minutes and then cool on the tray. When they are cold, carefully peel away the baking paper and store in an airtight container.