Add 1 1/3 cups of finely ground pecans without shells and 2 cups of confectioner's sugar. Mix well with a wooden spoon. Add 2 to 3 egg whites (one at a time), to form a soft, but not runny mixture. Then, add cinnamon or lime zest to taste. With the help of a cookie scoop, shape dough into balls onto a baking sheet lined with parchment paper. Lightly dust with confectioner's sugar. Cover the baking sheet with a cloth and let rest at room temperature for one day. Preheat oven to 400°F (200°C) for 8 minutes. Increase temperature to 350°F (180°C) and bake until cookies are lightly browned, about 5 minutes. Place paper with cookies on a clean cloth, to facilitate easy removal. Yields approximately 35 units.
Add 1 1/3 cups of finely ground pecans without shells and 2 cups of confectioner's sugar. Mix well with a wooden spoon. Add 2 to 3 egg whites (one at a time), to form a soft, but not runny mixture. Then, add cinnamon or lime zest to taste. With the help of a cookie scoop, shape dough into balls onto a baking sheet lined with parchment paper. Lightly dust with confectioner's sugar. Cover the baking sheet with a cloth and let rest at room temperature for one day. Preheat oven to 400°F (200°C) for 8 minutes. Increase temperature to 350°F (180°C) and bake until cookies are lightly browned, about 5 minutes. Place paper with cookies on a clean cloth, to facilitate easy removal. Yields approximately 35 units.
