Here's the link for a flourless chocolate walnut cookie from Payard's new cookbook, Chocolate Epiphany Use good quality ingredients (always.) For cocoa, use either Sharffen Berger or Valrhona. My third choice would be Droste from Holland. All three can be found at Fairway and most likely at Whole Foods. Always use very fresh nuts. Buy the best quality you can find. Fairway sells walnuts from Perigord (France.) They're more expensive than what you're used to paying (much more), but they're the best walnuts I've ever tasted. You can buy them in the shell and shelled too. You'll find them in the produce area at Fairway. When you toast nuts, be very careful not to burn them. Toast them in the oven until you just begin to smell them. Also, let them cool entirely before you add them to the batter. (The recipe doesn't tell you to do this.) If they're warm, simply put, they'll screw up the batter. Baking is chemistry, Poindexter.
Let me know how you liked these!
