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Failed Pecan Cookies turned into a wonderful Dessert


Yesterday morning I was browsing at Group Recipes and saw this recipe. I had leftover egg whites (two) from the patisserie cream I made for my birthday cake and thought that it would be a good idea to use them. No problem about the third egg white required.I use an egg yolk together with vinegar to dilute the tempera powder I use for my paintings, so I used the yolk there.

I had all the other ingredients but not the Graham Crackers, so I thought I could give it a try with the Digestives I had at home.

I do not know what went wrong, may be it was the biscuits, but the cookies spread and became one mass.

I knew that this batch was ruined.They could not be presented as cookies although they had a terrific taste, so I intended to make good use of them and I knew I had One Perfect Ingredient to do the job: Whipping Cream.

I happened to have heavy cream at home as I use it in many foods, including ice creams, many sauces, soups, and some custard bases as well as for decorating my cakes.

When I saw the cookies in the oven becoming one mass, after the half hour passed I did not take them out of the oven but let them cool inside as I wanted to make them crunchy.

In the afternoon I took them out of the oven and cut them with a knife. I gave everybody a bit to taste and their reactions were more than what I expected. They were very enthusiastic. However, I wanted to see if I could make more use of them.

I whipped 2 heavy creams (500 ml) with 1 spoonful of icing sugar and instead of adding vanilla, I added bitter almond essence (1/2 teaspoon). I had some rhubarb sauce left and I had kiwi sauce which I made some days back as I had leftover kiwis when I made the Pavlova. I took a look in my pantry and I had some chocolate sprinkles as well.

I put a cookie as a base for the dessert and wet it with the rhubarb sauce. I wanted the biscuit to absorb some moist and (more) taste. I added whipped cream, another layer of biscuit, rhubarb sauce, whipped cream and a spoonful of kiwi sauce and some chocolate sprinkles on top. 

This dessert can easily be classified as gourmet. The cookies were still crunchy inside and in each spoonful you could sense the taste of pecans in the cookies, bitter almond in the whipped cream, rhubarb sauce in the middle, kiwi sauce and chocolate on the top. The taste was divine.

These cookies can make the based of any kind of dessert, so put your imagination and improvise!

Pecan Cookies with Digestive Biscuits

Preparation time: 15 minutes

Baking time: 30 minutes

Makes: 25 cookies

  • 3 egg whites, beaten
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 cup digestive biscuits crumbs
  • 1 cup pecans, chopped


Preheat oven on 350F or 180C.

Beat egg whites until stiff.

Beat in sugar and baking powder.

Stir in digestive crumbs and pecans.

Line a baking tin with parchment paper.

Put mixture into a piping bag (I used an ordinary plastic bag and made a small hole) and pipe them out.

Bake for 30 minutes.

Let them cool down in the oven.

Ivy’s Pecan cookies dessert

Preparation time: 10 minutes
Servings: 6


12 Pecan cookies
500 ml whipping cream
1 spoonful icing sugar
1/2 teaspoon almond essence
Rhubard sauce or Strawberry Sauce
Kiwi Sauce
Chocolate sprinkles


In the future, I intend to make them and store them in an air tight vessel and we can eat them as cookies as their taste was fabulous or if I have unexpected guests can make a dessert in no time such as this one or a Yoghurt Tutti Frutti dessert or with ice cream.

If you have other ideasplease let me know.

I am submitting this recipe of at Manina, of Manina’s Food Matters, who is hosing the event One Perfect Ingredient.

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25 Responses

  1. Perroula

    It looks delicious!

    Any idea where I can find rhubard sauce in Athens?

  2. Ivy

    I Wish I could. Mine was sent from Australia. However, when I make it again I will substitute the rhubarb sauce with the Strawberry sauce. I have a link in the post.
    Thanks for visiting and hope to see you around again.

  3. Bellini Valli

    And a star is born in the dessert world “sis”:D

  4. Ivy

    Next time, I shall buy a chef’s hat, hehehe! BTW did you see the picture I put on the side bar? I always liked yours, and looking at some pictures I found this one which I took in Tinos a couple of years ago. It makes me dream of holidays.

  5. Pixie

    Your desserts look wonderful.

    Ivy, about the db, you would be fantastic at it, you’re far more experienced than myself! And such is life, some recipes work for some, some don’t. And, hope to see you join soon, I really think you should and know you would love it! I was referring to cake flour and not cornflour btw. 🙂

  6. Ben

    That is the way to go, making a masterpiece out of a big mess is what separates the good cooks from the rest :-p

    Great recipe and pictures, Ivy 😀

  7. Peter M

    Not since a few years ago did I learn that kiwis have been growing in Greece for ages…nice use of the glyko. Next time use the graham cracker crumb, I’ve seen it in markets there..

  8. Passionate baker...& beyond

    I LOVE Ivy’s Pecan Cookie Dessert…& the story of it’s birth! Hope you win the DK book…& promise to share it with me because I live out of bounds for the contset…:0(!! What fun it must have been…fruit desserts are fab! BTW, my dear, why aren’t you joining up with the DBs. It’s time you did…what’s keeping you?

  9. Ivy

    @ Pixie. I’m still thinking about it but I’m still afraid that I won’t be able to find all the ingredients here in Greece,. I’ll think about it more, promise.
    @ Ben. Thank you Ben for the nice compliment.
    @ Peter M. Peter, I’ve tried to find some as well as oreo biscuits as well as other things like ginger in a very big supermarket but unfortunately I haven’t and I hate going to the very big ones like Carrefour because it takes an hour to go, an hour to return and at least two hours searching for things and you leave with your wallet empty (lol).
    @ Deeba. Thank you Deeba. I am blushing to get such comments coming from the guru of pasty. As I said to Pixie, I’m thinking about it.

  10. Peter G

    You rescued the cookies nicely Ivy. You’re a champ and very creative. bravo!

  11. Ivy

    Thank you Peter, however, I would say experience.

  12. Núria

    Ivy… I’m just trying to start a low calories diet and the sight of your beautiful gourmet dessert added one kilo to my belly… just the sight 😉

  13. Cakelaw

    Yum Ivy – please do save one for me (if there’s any left!).

  14. Ivy

    Nuria, I have to start a diet as well but don’t feel like it yet. That’s the bad side of food blogging.

  15. Ivy

    Rightly said Cakelaw “if there is anything left”. Unfortunately, none.

  16. Rosie

    WOW Ivy I just love your dessert!! Gosh what I’d do for a spoonful of this right now mmmmmm 🙂

    Rosie x

  17. Stella (Sweet Temptations)

    Hi Ivy,
    thanks for visiting my blog! Does it mean that Kopiaste in Greek means Sweet Temptations??:)

    You’ve got gorgeous recipes out there!

  18. Ivy

    Thank you Rosie. You cakes are fantastic.

  19. Ivy

    Hi Stella. Thanks for visiting. Actually Kopiaste is a word we use to invite someone in your house. Kopiaste is my main blog where I write sweet and savory recipes. However to make things easier for my readers who want to find a recipe I have made two other blogs (Sweet Temptations and Salt and Pepper) and have separated the sweet from the savory recipes. In each blog I have made a lot of sub-categories, so it’s easier to find what you are looking for.

  20. Laurie Constantino

    Another fancy dessert! You are an amazing baker, Ivy.

  21. Ivy

    Thanks Laurie.

  22. Lore

    Digestive Biscuits are so great when used in desserts. Eager to try your cookies!

  23. Ivy

    Thank you Lore for leaving your comment. Hope to see you around again.

  24. maninas

    Dear Ivy,

    CONGRATULATIONS! You’ve won Marcus’ book! Check out my blog for more details!



  25. Ivy

    Thank you Manina, it’s the first time ever that I’ve won something. I shall cherish it as my first prize for cooking.