Passover Cookies, Take Two!

April 12, 2014 § Leave a comment

With Passover just around the corner and lots of menu planning, make your life easier and bake a few easy and delicious cookies. No flour but still lots of taste!! If one of your desserts requires lots of egg yolks, as they often do, this is your chance to use those leftover egg whites!

They give them a light-as-air consistency and  the pecans add the delicious nutty flavor!IMG_6384

Pecan Drop Cookies:

You’ll need:

1 cup ground pecans (or hazelnuts)

1 1/3 cup light brown sugar

3 egg whites

Directions:

Preheat oven to 325F.

Grind brown sugar in processor until extra fine.IMG_6368

Whip egg whites until they are stiff but not dry. Slowly add the sugar to the eggs while beating constantly.IMG_6372IMG_6373IMG_6374IMG_6375

Fold in ground pecans.IMG_6376

Drop batter onto baking sheet (covered with parchment paper) with a small spoon and bake for 15 minutes or until just starting to color.IMG_6383IMG_6384

 

These are reminiscent of meringues (here) and possibly French macarons (here)  (a more sophisticated cousin), both perfect other options for your Passover dessert spread.

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