Praline cookie!

Praline cookie!

Lisa Scott Provost 28

"Adapted from a well-known Amaretti recipe... I really don't enjoy almond extract as much as I do pecans & brown sugar, so taDAH! these were born. Freaking fantastic (if I do say so myself)."
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3 h 20 m 24 servings yields several dozen, depending on size
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  • Ready In

  1. Set out three sheets of baking parchment.
  2. Grind pecans with brown sugar in a food processor until fine. Transfer to a medium bowl.
  3. In a second bowl, use a whisk attachment to beat egg whites to stiff peaks. Add vanilla extract at the end, then gently stir egg-white mixture into nut/sugar mixture. It will be a thick paste consistency.
  4. Drop dough by rounded tablespoon onto parchment sheets about 1-1/2 inches apart. This is the size & shape they'll remain, so drop accordingly! Dust with confectioners’ sugar, and let stand at room temperature to dry for 2 hours.
  5. Place oven rack in center, and preheat oven to 300 degrees.
  6. Slide a parchment sheet of cookies onto baking pan, then into oven; bake until edges are slightly darker and cookies are firm, 20 to 25 minutes.
  7. Transfer cookies, parchment & all, to a wire rack to cool. Dust with more confectioners' sugar.
  8. Repeat with remaining sheets of cookies.
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