Little chewy walnut cookies, barely sweet, are topped with a rich chocolate orange ganache. The two elements, the walnut cookies, and the smooth ganache make a wonderful combination. They also just happen to be dairy, gluten, and grain free.
I promise that my site is not going to become a dessert blog (though some of you might appreciate that!). I’ve just been on a baking spree the last week or so! Several of you asked what cookie I was using in my picture for the chocolate ganache photo, this is it!
This recipe was adapted from a Spanish cookbook, where these tasty little morsels were based off of a traditional recipe. Like coconut macaroons, this recipe doesn’t contain any type of flour, but instead relies on eggs to hold it together. Unlike macaroons, it actually contains the yolks as well as the whites.
These cookies aren’t super sweet by themselves, which you don’t want them to be with a rich sweet ganache topping them. But if you wanted to make the cookies to eat by themselves you might want to make them a bit sweeter. In the original recipe, 3/4 cup of sugar was used. I am sure that you could use rapadura or maple sugar with good success.I think it would also be nice to up the orange peel if you weren’t using the ganache.
By the way, without the chocolate topping, these cookies are GAPS friendly.
Spanish Walnut Cookies with Orange Chocolate Ganache
Makes between 40-50 small cookies
3 cups of walnuts
4 eggs, separated
1 teaspoon orange zest
1 teaspoon lemon zest
1/2 teaspoon salt
1/3 cup of honey
1/8 teaspoon white stevia powder
1 recipe of chocolate ganache frosting, orange variation
Preheat oven to 350 degrees.
1-In a food processor, grind the walnuts to a medium fine consistency. Do not turn into walnut butter!
2-In a large bowl, whisk together the egg yolks, salt, zest, honey, and stevia powder, until well combined. Stir in the walnuts.
3-In a very clean metal, or other non-plastic bowl, beat the egg whites until firm and making peaks.
4-Gently pour half of the egg whites into the bowl and gently fold into the batter. Pour in the rest of the egg whites, and fold it in a second time.
5-On greased cookie sheets, drop teaspoon fulls of the batter a few inches apart (the cookies will spread a little).
6-Bake for about 15 minutes, or until the edges are slightly browned, and the cookie is cooked all the way through.
7-Remove to cooling racks (if you have any trouble with them falling part, you can let them cool a bit on the sheet and then remove). When cool frost with the ganache and serve!
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