- 1/2 cup pecans, plus 1/3 cup, finely chopped
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 5 Tbs. unsalted butter, melted and cooled
- 2 large egg whites, lightly beaten
- 1/2 tsp. vanilla extract
In a food processor, combine the 1/2 cup pecans and the sugar. Process until finely ground. Transfer to a bowl. Stir in the flour, then the butter, egg whites and vanilla. Working in batches, spoon the batter by heaping teaspoonfuls onto the prepared baking sheet, spacing the mounds at least 3 inches apart. Using an icing spatula or a knife, spread each mound into a round 2 1/2 inches in diameter. Sprinkle each round with 1/2 tsp. of the chopped pecans.
Bake until the edges are dark golden and the centers are lightly golden, about 9 minutes. Working quickly and using a thin metal spatula, lift each cookie from the sheet and drape it over a rolling pin. Let cool completely, then transfer to a rack. Repeat with the remaining batter and chopped pecans, buttering the baking sheet for each batch. Store in an airtight container in the refrigerator for up to 2 weeks.