日本語
한국어
Ground walnuts and hazelnuts take the place of flour in this gluten-free, deeply chocolate cookie. Each cookie also has the equivalent of one prune.
In a food processor, grind the walnuts, hazelnuts, and salt into a coarse meal. (Do not over-process.)
Melt the chocolate in a heat-proof bowl over a pot of barely simmering water or a microwave. Stir with a rubber spatula and let cool slightly.
Preheat the oven to 350F [180 C]. Line two 46-by-13-cm [18-by-13-in] half-sheet pans with parchment paper.
In a stand mixer fitted with a whisk attachment, whip the egg whites, sugar, and cream of tartar until the whites hold stiff peaks when the whisk is removed from the bowl, about 2 minutes. Gently fold in the chocolate and nuts, then fold in the dried plums.
Using a 30 ml [2 tablespoon] scoop, portion onto the prepared pans. Bake until firm on the outside but still soft in the center, about 12 minutes. Let cool on the sheet pans.
50 g / 1/2 cup walnuts, lightly toasted
50 g / 1/2 cup hazelnuts, lightly toasted
2 g / 1/2 teaspoon salt
113 g / 4 ounces bittersweet chocolate
60 g / 2 egg whites, at room temperature
45 g / 1/4 cup sugar
.5 g / 1/8 teaspoon cream of tartar
105 g / 3/4 cup Diced Prunes
Using our prune ingredients in meat applications offers many benefits. Derived from prune plums and packed with sorbitol, antioxidants,…
Read MoreUsing fruit ingredients in sausages and meatballs goes way beyond inclusions. What was once novel—remember chicken and apple sausages?—is now classic, and meat processors continue innovating to find the next fresh take on sausages.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
2025 © Sunsweet Ingredients is the registered trademark of Sunsweet Ingredients | sales@sunsweetingredients.com
