Crunchy Pecan Cookies

Having recently read Michael Pollans’s In Defence of Food: An Eater’s Manifesto, I just couldn’t buy any industrial cookies at the supermarket today. Instead, I decided to bake some myself. All the cookie recipes I’ve tried so far involve quite a lot of time and/or effort, but now I wanted to find something easy. Google search “easy cookies” didn’t result in anything I would have found worth trying, but the first result in gourmet.com search looked like I just hit the jackpot! I didn’t have potato starch, though, like the original recipe required and I found the amount of sugar excessive, so the recipe is a bit modified. But the result was just as good as the recipe predicted: these soft yet crunchy, super tasty cookies are truly addictive. So here it goes:

3 egg whites
2,5 dl pecan nuts
1,25 dl sugar
25 grams all-purpose flour
1/8 tsp cinnamon
1/8 tsp salt

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Beat the egg whites. Pulse 1 dl pecans, sugar, flour, cinnamon and salt in a food processor. Chop coarsely the remaining pecans. Then mix all the ingredients together. Place 1 tablespoons of dough on a baking sheet covered oven pan (not very close one to another!) and cook in 200 degrees (C) about 12 minutes or until they get some colour; then take out and let cool completely before removing to a serving plate. It pays off to test just how well cooked you like your cookies the best: if cooked less, they remain soft yet crunchy, if cooked a little bit more they might gain in taste, but in my opinion lose in texture. If you are a true cinnamon-lover, you can obviously add more cinnamon than suggested. I wanted my cookies to have just a hint of cinnamon so that it wouldn’t override the taste of pecans.