Pecan Crunchies

 

Ingredients:

1-1/2

Cup

Pecans (6 Oz)

1

Cup

Sugar

Cup

Potato Starch

Tsp

Salt

Tsp

Cinnamon

3

 

Large Egg Whites, Lightly Beaten

Directions:

Place oven rack in middle position and preheat oven to 375F. Line a large baking sheet with parchment paper.

Coarsely chop 1 cup of pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor or blender with sugar, potato starch, salt and cinnamon until finely ground (be careful not to pulse to a paste), then stir into beaten egg whites. Stir in chopped pecans.

Drop by tablespoonfuls onto prepared baking sheet about 2 apart and bake until cookies are lightly browned and puffed, 15-17 minutes. Slide parchment paper onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper. Repeat with remaining cookie dough.

 

Yields

42 cookies

 

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