- 42
Ingredients
- 42 COOKIES
- 6 oz pecans (1 1/2 cups)
- 1 cup sugar
- 1/4 cup potato starch
- 1/4 teaspoon salt
- Scant 1/4 teaspoon cinnamon
- 3 large egg whites, lightly beaten
- SPECIAL EQUIPMENT: parchment paper
Preparation
Step 1
Put oven rack in middle position and preheat oven to 375F.
Line a large baking sheet with parchment paper.
Coarsely chop 1 cup pecans and set aside.
Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites.
Stir in remaining cup chopped pecans.
Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes.
Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper.
Bake and cool 2 more parchment-lined sheets of cookies in same manner.
COOKS NOTE: Cookies can be made 1 week ahead and kept in an airtight container at room temperature.