Gluten-Free Chocolate Nut Cookies

In a food processor, grind the walnuts, hazelnuts and salt into a coarse meal (do not over process). Melt the chocolate in a heat-proof bowl over a pot of barely simmering water, ensuring that the bowl doesn’t touch the water. Alternatively, microwave the chocolate at half power for about 2 minutes. Cool slightly.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In a stand mixer fitted with a whisk attachment, whip the egg whites, sugar and cream of tartar until the whites hold stiff peaks when the whisk is removed from the bowl, about 2 minutes.

Gently fold the chocolate and nuts into the egg whites until the batter is uniform, then fold in the Amaz!ns™. Using a 2 Tbsp ice cream scoop or a spoon, portion the batter onto the prepared baking sheets (Each cookie will weigh about 35 grams). Bake until firm on the outside but still soft in the center, about 12 minutes.