Crunchy Pecan Cookies (G/F)
Recipe: #22642
January 23, 2016
Categories: Desserts, Cookies, Dropped, Pecan, 5 Ingredients Or Less, Christmas, Passover, Oven Bake, Gluten-Free, Kosher, Low Fat Non-Dairy, Vegetarian, Sugar, more
"A macaroon variation. Gluten free. Cookies can be made 1 week ahead and kept in an airtight container at room temperature."
Original is 42 servings
Ingredients
Nutritional
- Serving Size: 1 (10.8 g)
- Calories 50.8
- Total Fat - 2.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 14.5 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 0.3 g
- Sugars - 4.8 g
- Protein - 0.8 g
- Calcium - 5.8 mg
- Iron - 0.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
Step 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.
Step 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.
Step 4
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.
Tips
- Parchment paper.
1 Reviews
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