Crunchy Pecan Cookies
Delightfully crispy cookies made with ground pecans and egg whites, lightly spiced with cinnamon. These gluten-free cookies have a wonderful nutty flavor and delicate, crunchy texture.
Ingredients
- •6 oz pecans
- •1 cup sugar
- •¼ cup potato starch
- •¼ teaspoon salt
- •¼ teaspoon cinnamon
- •3 whole egg whites
- •1 sheet parchment paper
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
10 min
- 2.
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.
10 min
- 3.
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.
17 min
