epicurious3.7
Crunchy Pecan Cookies
These easy pecan cookies have just six ingredients and are both dairy-free and gluten-free, making them ideal for everyone on your gift list.
👥 42 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 15 min👤 Ruth Cousineau📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●mixing bowl
- ●food processor
📝 Preparation Steps
1
Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
2
Coarsely chop 4 oz. (1 cup) pecans, lightly toasted, and set aside. Whisk 3 large egg whites in a large bowl until thick and opaque, but not yet holding peaks; set aside.
large egg whites3(200 g) sugar1 cup
3
Pulse remaining 2 oz. (½ cup) pecans in a food processor with 1 cup (200 g) sugar, ¼ cup (38 g) potato starch, ¼ tsp. kosher salt, and ¼ tsp. cinnamon until finely ground (be careful not to pulse to a paste; alternatively, crush ½ cup pecans in a resealable plastic bag, then toss in a mixing bowl with 1 cup sugar, ¼ cup potato starch, ¼ tsp. kosher salt, and ¼ tsp. cinnamon). Toss with reserved chopped pecans and then fold dry ingredients into egg whites.
large egg whites3(200 g) sugar1 cup
4
Drop ½ Tbsp. of batter 2" apart on lined baking sheet; bake until cookies are lightly browned and slightly puffed, 15–⏱️ 17 minutes. Slide parchment onto a wire 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. Do Ahead: Pecan cookies can be made 1 week ahead; cool completely, then store in an airtight container at room temperature. Editor’s note: This recipe for pecan cookies was first printed in the April 2005 issue of ‘Gourmet.’ Head this way for more of our favorite cookie recipes →
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