Passover: Crunchy Pecan Cookies: Crunchy Pecan Cookies (good for Passover) A note on these cookies: The recipe comes from Epicurious.com. My cookies don't look anything like the picture on the web, but they still taste good. The recipe calls for "egg whites, lightly beaten", but when I did this, they ran all over the cookie sheet (still tasted good though), so I now beat the egg white to soft peaks and then fold the rest in. Works better. 6 oz pecans (1 1/2 cups) 1 cup sugar 1/4 cup potato starch 1/4 teaspoon salt Scant 1/4 teaspoon cinnamon 3 large egg whites, lightly beaten Special equipment: parchment paper 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. Makes about 42 cookies. Gourmet Menus April 2005