24 April 2010

Weekend Cooking: Pecan Crisps

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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.

Pecan Crisps

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
Line a large baking sheet with parchment paper, put the oven rack in the middle of the oven, and preheat the oven to 375°F.

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.


Beth 4/24/10, 7:29 AM  

These sound really interesting. Who would have thought you could make something other than really delicious dinner rolls using potato starch! Happy Weekend Cooking!

Zee 4/24/10, 7:43 AM  

Oh these sound yummy! I love pecans. I'll have to keep them in mind. Wonder if I can use the egg substitute? It wouldn't hurt to try.

caite 4/24/10, 8:25 AM  

I can't say that I have even used potato starch, but I do love pecans.

In fact, I have some in the freezer...hmmmm.

bermudaonion 4/24/10, 8:33 AM  

I've never used potato starch either - I'm not even sure where you'd buy it - but these do sound yummy!

Julie P. 4/24/10, 8:40 AM  

Potato starch? Very interesting. I know there is a candy made with potatoes that my mom had as a kid. Sounds very yummy!

Beth Hoffman 4/24/10, 10:05 AM  

Thank you so much for this recipe. They sound fabulous and they're gluten-free to boot! I will get the ingredients and joyously make these cookies next week.

JoAnn 4/24/10, 10:16 AM  

I've never heard of potato starch, but love pecans. The recipe sounds delicious!

Nicole (Linus's Blanket) 4/24/10, 10:46 AM  

Yum! Want! I love stuff with pecans. When I used to buy cookies Pecan Sandies were my faves. I've never heard of potato starch but I will investigate.

Margot 4/24/10, 10:57 AM  

These sound like a nice crunchy cookie. You have my curiosity aroused about the potato starch. I'm going to have to look for it.

Lenore Appelhans 4/24/10, 10:59 AM  

I don't have a food processor. Could I also use a blender perhaps?

Anonymous,  4/24/10, 11:05 AM  

If you avoid potato starch (I try) you can use corn starch, tapioca starch, or arrowroot starch. Thanks for posting this delicious recipe!

Amy 4/24/10, 12:03 PM  

Those sound incredible! I will have to try them out at some point. I hope nobody tries out my weekend cooking recipe this week ;)

Sandy Nawrot 4/24/10, 12:14 PM  

Mmmmmmm. I could LIVE on pecans you know.

Lisa (Southern Girl Reads) 4/24/10, 1:30 PM  

Cookies with my favorite nut! I'll definitely be making these!

brokeintrovert 4/24/10, 9:04 PM  

I really want to make these.

Anonymous,  4/25/10, 12:29 AM  

We love pecans. I might have to try this!

Heather 4/25/10, 6:44 AM  

Oh my gosh, I love pecans. These sounds so good! I'll have to give them a try.

My post is up :)

Rachel 4/25/10, 9:28 AM  

I came to check on your book picks and found a fabulous new gf cookie recipe to make for my sweetie. For those who are new to gluten-free baking, potato starch is usually used in bread baking, and can be found in some grocery stores and definitely in most health food stores. It is different from potato flour, so be sure not to buy that product instead. Happy baking!

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