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| (Health.com) |
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| 2.5 Cups |
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Powdered sugar |
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| 3/4 Cup |
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Dutch process cocoa powder |
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| 1/2 tsp |
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Kosher salt |
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| 5 oz |
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Bittersweet chocolate, chopped into chunks |
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| 1.5 Cups |
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chopped Walnuts* |
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| 4 Large |
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Egg whites, room temperature |
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| 1 tsp |
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Vanilla extract |
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| 3.75 Cups |
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Sorbet (about 2 pints)** |
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| 1 |
Preheat oven to 325°. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and walnuts. Add egg whites and vanilla; stir just until incorporated (don't over-mix). |
| 2 |
Drop dough by the tablespoon, 2 inches apart, onto three parchment-lined rimmed baking sheets. Bake until cookie tops are crackled but still slightly moist (15-18 minutes), rotating sheets halfway through. Transfer sheets to wire racks; let cookies cool completely. |
| 3 |
Freeze the cookies for at least 30 minutes. Place 3 tablespoons of sorbet on the flat side of a cookie and top with another cookie. Repeat with remaining cookies. Store the ice cream sandwiches in the freezer in an airtight container until ready to eat. Can be made up to 2 days ahead. |
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| Servings: 20 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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171.15 |
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| Calories From Fat (73%) |
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124.99 |
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| |
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% Daily Value |
| Total Fat 11.26g |
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17% |
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| Saturated Fat 5.03g |
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25% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 70.93mg |
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3% |
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| Potassium 156.69mg |
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4% |
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| Carbohydrates 7.85g |
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3% |
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| Dietary Fiber 1.55g |
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6% |
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| Sugar 7.79g |
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|
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| Sugar Alcohols 0.00g |
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|
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| Net Carbohydrates 6.30g |
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| Protein 2.95g |
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6% |
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| Cooking Tips |
| *Or nut of choice |
| **Try with low-fat/fat-free ice cream or frozen yogurt for a healthy alternative. |
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| Recipe Source |
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Author: Rori Trovato Web page: http://www.health.com/health/recipe/0,,50400000114947,00.html |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
