Ingredients

Directions

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Thoroughly stir together confectioners’ sugar, cocoa, flour and salt in a large bowl. Beat in one egg white at a time with electric mixer on low speed. Add vanilla extract and beat for 1½ min. on high speed, scraping down sides of bowl several times. Fold in pecans, chocolate and cacao nibs until evenly incorporated. Let cookie dough rest for 5 min. Spoon the dough by heaping tablespoons on to a prepared baking sheet, about 2 inches apart. Bake cookies until dry and glossy on surface but soft in the center when pressed, 14-17 min. Let cookies cool on pan for 5 to 10 min. Carefully transfer to a wire rack to cool completely.

Yields

2 dozen

Thanks To

Cheryl Ytreeide and Pat Benfer, SSavory Spice Shop—Santa Rosa, CA owners

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Savory Spice Shop Ingredients
Cocoa Powder, Natural 4 oz bag $5.10
Sea Salt, Mayan 2 oz bag $2.35
Vanilla Extract Pure Madagascar -2floz $6.95
Cacao Nibs, Raw, Organic 1 oz bag $4.80
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“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”
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