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Today's Weekend Cooking is bought to you by popular demand. These cookies are wheat-free, gluten-free, wonderfully delicious, delicately light, and amazingly easy to make. They are also perfect for Passover. Not gluten intolerant? Don't celebrate Passover? No matter—I suggest you try them anyway.
The recipe was given to me by a friend. If you know the source, please tell me and I'll edit this post as soon as possible. The measures are American.
Makes about 32
- 6 ounces pecan halves (about 1½ cups)
- 1 cup sugar
- ¼ cup potato starch
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 3 large egg whites, lightly beaten with a fork
Coarsely chop 1 cup of the pecans.
Place the remaining pecans, the sugar, potato starch, salt, and cinnamon in a food processor and pulse until finely ground (but don't let it form a paste).
Stir in the egg whites and add the chopped pecans.
Drop the batter onto the prepared pan using ½ tablespoon of batter per cookie and placing them about 2 inches apart. Bake 15 to 17 minutes until slightly puffy and light brown. Then take the cookies off the parchment and let cool completely on a rack.
Repeat with the remaining batter.
Store in an airtight container.