Crispy Easter Cookies with Pecan Nuts (Gluten-Free)
Baking and Desserts • World
Description
Crispy Easter cookies with pecan nuts (gluten-free)
Ingredients
- Sugar 1 cup
- Pecan 1½ cups
- Potato protein ¼ cup
- Salt ¼ teaspoon
- Ground Cinnamon ¼ teaspoon
- Egg white 3 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2
Coarsely chop 1 cup of nuts.
Step 3
In a food processor, blend the remaining ½ cup of nuts, sugar, starch, salt, and cinnamon, but do not turn it into a paste. Add the lightly beaten egg whites, then the chopped nuts.
Step 4
On the prepared baking sheet, place ½ tablespoon of dough for each cookie, leaving 5 cm between them. Bake for 15-17 minutes until the cookies puff slightly and turn golden. Transfer the parchment from the baking sheet and let cool. Then transfer the cookies to a plate (the cooled cookies should be crispy). Repeat the same with the remaining dough.
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