It would probably make a decent cookie, but Greenspan's recipe seems to rest largely on the flavor and texture of toasted almonds, which are very distinct from raw almonds.
Same answer, really- it would probably make a decent enough cookie, and I would prefer if the author would weigh in, but it seems to me that this recipe is aimed at the specific properties of slivered pecans. I doubt that you could sliver pecans anyway, but don't throw them out; there are a lot of terrific pecan cookie recipes, though most will require you to grind the pecans.
that's "properties of slivered pecans"... Slow day here- I checked the comments on the recipe (always a good idea, by the way, if you have questions)- several people do mention using the recipe with all sorts of things- not surprising, it's pretty much just glued together with egg white; you could use ball bearings. I think that slivered almonds would make something special, but it certainly wouldn't hurt to try pecans I don't think you'll get much crackle, though.
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