Title: Beryl's Walnut Truffle Cookies
Categories: Cookie Dessert Diet Chocolate
Yield: 50 Cookies

1 1/2	c	Sugar
4 1/2	oz	Walnuts coarsely chopped
1/3	c	Unsweetended Dutch process
		Cocoa powder plus more for
		Dusting
1	tb	Brandy plus 1 t.
2	ts	Instant coffee granules
3	lg	Egg whites
2	c	Bittersweet Chocolate
		Truffle Mousse (recipe
		Follow) refrigerated for
		24 hours

1. Preheat the oven to 300 d. Fahrenheit. Line 2 cookie sheets with parch- ment paper. 2. In a food processor, combine the sugar, walnuts, cocoa, brandy and cof- fee granules and process until finely ground. With the machine on, slowly add the egg whites to form a thick sticky batter. 3. Drop scant teaspoons of the batter about 2" apart on the prepared cookie sheets. Bake on the upper and lower racks of the oven for 15 to 18 minutes, switching the pans after 8 minutes, until the cookies puff and the tops crackle. Transfer the pans to racks to cool. Then care- fully peel the parchment paper off the cookies. (The cookies can be stored in an airtight container for up to 2 days.) 4. To assemble, arrange 5 of the cookies on a work surface, bottom sides up. Scoop a heaping teaspoonful of the Bittersweet Chocolate Truffle Mousse onto each cookie and gently press another cookie on top. Trans- fer the assembled sandwiches to a baking sheet, cover with plastic wrap and place in the freezer. Repeat with the remaining cookies and mousse. Freeze overnight. (Or freeze for up to 2 months in an air- tight container.) 5. Just before serving, sift a light dusting of cocoa powder over the cookies.

Nutritional info: 1 cookie=59 cal, total fat=2.2 gm, saturated fat=.6 gm

from "Food & Wine" magazine, September, 1994

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