Biscotti cioccolato e noci
Makes 20 large cookies
- 6 3/4 cups confectioners’ sugar, sifted
- 1 3/4 cups cocoa powder
- 1 teaspoon fine sea salt
- 6 1/3 cups walnuts, coarsely chopped
- 2 teaspoons vanilla extract
- 7 to 8 large egg whites
Preheat the oven to 350°F on the convection setting. Line cookie sheets or sheet pans with parchment paper.
Place the confectioners’ sugar, cocoa powder, salt, walnuts, vanilla, and 7 egg whites in the bowl of a stand mixer fitted with the paddle attachment.
Mix on the lowest speed until the ingredients are well-combined, about 1 minute. If the mixture remains dry and crumbly, mix in the remaining egg white.
Use a number 20 (2-ounce/¼-cup) spring-release ice cream scoop to portion 20 equal-sized cookies onto the prepared pans, leaving 1 to 2 inches between them.
Bake in the preheated oven until firm to the touch, 15 to 17 minutes.
Let the cookies cool on the pans on racks, then gently peel them off of the parchment paper.