Nut Cakes

Ingredients

• 1.5 cups Pecans, shelled (Approximately 6 oz (170g). Original recipe calls for 'meat from 1 lb. pecans' which is a much larger quantity.)
• 1.5 cups Powdered sugar (confectioners' sugar) (Approximately 6 oz (170g). Original recipe calls for '1 lb. powdered sugar'.)
• 0.25 cup All-purpose flour
• 6 eggs Large eggs, whites only
• 1 teaspoon Vanilla extract
• 1 tablespoon Unsalted butter (For greasing paper, or use parchment paper as an alternative.)

Instructions

1. 1Measure out the shelled pecans. Using a food processor or a nut grinder, finely grind the pecans until they resemble a coarse meal. Be careful not to over-process, or they will turn into butter.
2. 2In a medium bowl, combine the finely ground pecans, powdered sugar, and all-purpose flour. Mix well until thoroughly combined.
3. 3Carefully separate the egg whites from the yolks (reserve yolks for another use). In a clean, dry large mixing bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. The whites should hold their shape firmly when the beaters are lifted.
4. 4Gently fold the pecan-sugar-flour mixture into the stiffly beaten egg whites. Add the vanilla extract and continue to fold until just combined, being careful not to deflate the egg whites too much. The mixture should remain light and airy.
5. 5Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper, or butter a sheet of plain paper and place it on the tin sheet. Drop the batter from the tip of a tablespoon onto the prepared baking sheet, allowing about one spoonful for each cake and spacing them about 1 inch apart.
6. 6Bake in the preheated oven for twenty minutes, or until the cakes are lightly golden, set, and feel firm to the touch. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.