Small, round acini di pepe pasta is ideal for soups and salads. You may serve this salad hot, chilled, or my personal favorite, at room temperature. Try experimenting with different components to create variants, such as roasted broccoli with toasted almonds, spinach, sun-dried tomatoes, wilted arugula, olives, and feta cheese. Acini de pepe can be swapped out for Israeli couscous or orzo.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- 1 cup finely chopped pecans
- Cooking spray
- 3 cups powdered sugar
- ⅔ cup Ghirardelli Premium Baking Cocoa
- ¼ teaspoon table salt
- 3 large egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Instructions
- Preheat the oven to 350 degrees F.
- Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
- Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
- Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
- Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
- Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.
Reviews
one of my favorite flourless recipes, tastes a little like brownies or fudge. Parchment paper not necessary. Used half walnuts when I ran out of pecans.
Perfection! Only down-side is the recipe doesn’t make a big enough quantity. Delicious.
I made these cookies for a small party, and all the cookies were devoured. People said they taste like a crunchy brownie. I will definitely make these little chocolate delights again.
I have made it several times. Always a winner
OMG, chocolate overload,
Very very good cookies! Addictive! Rich, delicious flavor. Be careful how big your eggs are…. we wasted 2 batches & $13 after figuring out we used the cage free eggs that are much larger than regular eggs & that kept the batter from cooking & spreading. Was a HUGE disappointment as we were REALLY excited to make these again!
It was delicious and very well executed but I think you should use a little bit of coco powder In the mix to give it the beautiful chocolate taste it’s missing
I did add some chocolate nibs to the recipe and would absolutely make them again. Great recipe!
I was pleased with this recipe and will make it again. It’s crisp on the outside and moist on the inside. The entire family liked this new recipe!
Batter. Much thicker than in video.
These cookies were a hit with everyone!!
No changes and I will make it again and again etc. I have a daughter-in-law who needs all gluten free foods, this is a great recipe so that everyone can enjoy and less work for me…The cookies are delicious
Amazing flourless recipe. The cookies were easy to make and tasted great! I really liked the fudgy brownie-like texture. Toasting the pecans were key in making these, and chopping them up fine– if you are not a nut person, you can just skip this step altogether. Overall, this an amazing recipe that will be my go-to flourless cookie recipe.