CRUNCHY PECAN COOKIES RECIPE | EPICURIOUS.COM
Egg whites give these addictive cookies ? a variation on macaroons ? their light, airy texture.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 375°F. 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.
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