Crunchy Pecan Cookies
['6 oz pecans (1 1/2 cups)', '1 cup sugar', '1/4 cup potato starch', '1/4 teaspoon salt', 'Scant 1/4 teaspoon cinnamon', '3 large egg whites, lightly beaten', 'parchment paper']
Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper. Bake and cool 2 more parchment-lined sheets of cookies in same manner.
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