Valrhona Cocoa and Anardana Cookies
Prep Time
N/A
Cook Time
N/A
Total Time
N/A
Servings
N/A
Difficulty
Moderate
About the Author
P
Porter (Admin)
Site administrator for testing admin functionality.
About this Recipe
Bite into a chocoholic's dream. These flourless cookies are rich, chewy and have crispy edges. The secret ingredient is the Anardana, dried pomegranate seeds, which is commonly used in chutneys and Middle Eastern dishes. At first sniff, they may remind you of a sweet red wine or fruit leather, making these tangy seeds a perfect accompaniment with our Valrhona Cocoa Powder Bonus - these cookies are flourless and quick to make .
Instructions
1
Preheat your oven at 300 degrees F. In a medium bowl, whip egg whites until they have stiff peaks. In a large bowl, combine the powdered sugar, salt, instant coffee, cocoa powder, and anardana powder together. Fold the whipped egg whites into the powdered ingredients until mixed into a batter.
2
Using an ice cream scoop, portion the cookies at least one-inch apart on parchment sprayed with non-stick spray. Let the portioned cookies sit out at room temperature for 30 minutes.
3
Evenly distribute the pomegranate seeds on top of cookies, then bake for 6-8 minutes.
4
The cookies will appear underdone and fudgy when you pull them out of the oven. The edges should look slightly crispy. Let the cookies completely cool before enjoying.
Ingredients
Tags
More Recipes
Achiote Paste
N/A min • Moderate
Absinthe Long Pepper Angel Food Cake
N/A min • Moderate
Abuelo's Rabbit Paella
N/A min • Moderate
Comments 0
Log in to leave a comment.
No comments yet. Be the first!