"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 egg white 1 cup brown sugar 1 tablespoon flour Pinch of salt 3/4 cup pecans, chopped
Beat egg white until stiff froth; add brown sugar and continue beating. Stir in flour and salt. Fold in pecans. Drop by small teaspoons on buttered cookie sheet and bake at 325 F for 10 minutes. Partly cool before removing from cookie sheet.
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