3 cups walnuts, pecans, or hazelnuts
4 cups powdered sugar
3/4 cup unsweetened cocoa powder
4 egg whites, lightly beaten
1 tablespoon vanilla
1. Preheat oven to 325°. Toast walnuts, cool and coarsely chop. Line a baking sheet with parchment paper.
2. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
3. Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks - they really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
4. Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes.
5. Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple days.
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