Serious Eats: Recipes
Bake the Book: White Pecan Cookies
While baking these little White Pecan Cookies from Fany Gerson's My Sweet Mexico I thought they were going to be almost identical in texture to the Amaretti I had made a few weeks ago. Sure, there was the almond versus pecan factor, but a nut is a nut, right? As it turned out, these cookies couldn't be more different from their Italian cousins.
The two and a half cups of pecans that are ground for the cookie batter pack a serious nutty crunch and adds a weight to the cookies, making them much more substantial than the airy amaretti. Baking at a low temperature and then leaving the cookies in the still warm oven for an additional hour leaves them dry and incredibly crisp in the center and lovely glossy white on the outside. The nuts give these cookies a great rustic texture while the meringue keeps them light and melty.
As always with our Cook the Book feature, we have five (5) copies of My Sweet Mexico to give away this week.
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats. Copyright © 2010 by Fany Gerson, Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA.