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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 $8.95
Cacao Nibs, Raw, Organic 1 oz bag $4.80
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“I just wanted to let you know that we received our spice kit and are very excited to be using these spices. My husband wants to clean out our entire cabinet and start replacing with all of your spices. He absolutely loves them and believe me, that is something with him, because he is VERY picky with his spices.”
-Teresa F. of Connersville, IN

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