Directions:
- Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
- Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a 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.
- Cooks' note: Cookies can be made 1 week ahead and kept in an airtight container at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.02 Kcal (197 kJ) | ||
| Calories from fat | 26.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Sodium | 18.15mg | 1% | |
| Potassium | 21.07mg | 0% | |
| Total Carbs | 4.9g | 2% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 0.73g | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 3.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 439.14 Kcal (1839 kJ) | ||
| Calories from fat | 251.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.99g | 5% | |
|---|---|---|---|
| Sodium | 169.48mg | 1% | |
| Potassium | 196.8mg | 0% | |
| Total Carbs | 45.74g | 2% | |
| Sugars | 27.88g | 12% | |
| Dietary Fiber | 3.4g | 1% | |
| Protein | 6.86g | 1% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.7mg | 1% | |
| Calcium | 29.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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