To Do Tarts

These tiny pecan cookies are an old-world frugal sweet from somewhere in the Mediterranean or Sephardic tradition. The dough is just five things: ground pecans, sugar, orange zest, a slice of stale bread, and a single whipped egg white. The food processor does most of the work, grinding the pecans and stale bread together into a dense, fragrant base that the egg white lifts just enough to hold its shape when baked.

There is no butter, no flour, and no leavening here. The crumbed bread acts as both binder and texture, while the egg white provides both moisture and a touch of lift. Orange zest is the brightening note that keeps the cookies from feeling heavy. Shape into cherry-tomato sized balls, flatten with a fork if you like, and bake until lightly golden. They keep well in a tin for weeks.

Pro Tips

• Use stale bread, not fresh. Fresh bread brings too much moisture into the dough and makes the cookies gummy.
• Pulse the food processor in short bursts. Continuous running heats the nuts and turns them into greasy paste.
• Whip the egg white separately and fold it in gently. Stirring deflates the air that gives these their light texture.
• Press the dough firmly when shaping. Loose balls fall apart on the sheet during baking.
• A sprinkle of plain or cinnamon sugar on top before baking adds sparkle without overwhelming the nut flavor.

Variations

• Swap the pecans for almonds or walnuts for a different nut character.
• Use lemon zest in place of orange for a brighter, sharper citrus note.
• Add a pinch of cinnamon or cardamom to the dough for warm spice depth.