This cookies were an accident. I was making a cookie recipe which called for just cocoa, powdered sugar and egg whites, with some chopped nuts folded in. I must have gotten distracted when measuring out the powdered sugar because the batter was just too dry. So, I added in the yolks that I had separated out from the whites. Then the batter was too runny. So added in a packet of ground nuts.
I baked the cookies, but most of them ran into each other, so I had to cut them into squares. The whole thing looked a bit like a mess, but tasted almost just like boxed chometz brownies. They had that chewy texture, with the thin crackly top. So, all in all, this is a mistake I would make again, but I would either bake them as bar cookies, or space the cookies further apart so they wouldn’t run into each other.
6 ounces ground walnuts
16 ounces powdered sugar (1 container Leiber’s kosher for Passover powdered sugar)
2/3 cup cocoa
1 tsp. vanilla
Combine all ingredients in a mixing bowl. Drop spoonfuls of batter over parchment paper lined baking sheets, spacing the cookies far apart (3″) because they really spread. Bake at 350 degrees for 11 minutes. Makes 2-3 dozen cookies (eight medium or 12 small cookies per sheet).