 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
The pecans and maple syrup add a very nice touch. This is a traditional Jewish Sephardic recipe. Ingredients:
1 cup ground pecans (about 1/3 lb. shelled halves) |
1/2 cup unbleached flour |
1/2 teaspoon finely grated lemon, rind of, , yellow only |
1/4 cup unsweetened flaked coconut |
1 egg white, room temperature |
1/4 cup maple syrup, room temperature |
1/2 teaspoon vanilla |
1/2 cup pumpkin puree |
Directions:
1. Combine pecans, flour, lemon peel& coconut in a medium bowl.
2. Tip egg white into another med bowl& beat with a hand mixer till soft peaks form.
3. Gradually beat in the syrup& vanilla, then fold into pecan mix, adding pumpkin as you go.
4. Line cookie sheet with parchment paper& drop rounded teaspoonfuls onto it.
5. Let relax at room temp 30 min.
6. Preheat the oven to 300.
7. Bake mid-oven till just beginning to brown, 25-30 min.
8. Let cool on rack till completely cool.
9. Store tightly covered.
|
|