Coarsely chop 1 1/2 cups of pecans and set aside. Pulse remaining 1/2 cup of pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (do not grind into a paste).Beat egg whites lightly to a froth (before becoming stiff, less than 1 minute). Stir in dry mixture and chopped nuts.Drop batter, one teaspoon at a time, 2 inches apart on baking sheets. The batter will spread quite a bit. Bake 15-17 minutes, until cookies are lightly browned and slightly puffed. [F.E. note: These were done in 11 minutes in my oven on regular pans]Cookies will crisp as they cool. Do not remove them from the pan until they are cool. They may need to be gently pulled from the foil.
Cookies can be made up to one week ahead and kept in an airtight container stored at room temperature.
Yield: About 40 cookies.
Sharon Levitan is a former caterer who lives in Weston and is an active member of the Wellesley-Weston chapter of Hadassah. She enjoys sharing recipes and cooking for friends.
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