For the Nuts:

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 tablespoon Kashmiri Garam Masala, ground
• 1-1/2 teaspoons Kosher salt
• 1 egg white
• 4 cups whole pecans

For the Cookies:

• 1 cup Kashmiri Garam Masala pecans, chopped plus whole nuts for top of cookie
• 2 cups all-purpose flour or 1-1 gluten-free flour
• 1 cup softened butter
• 2/3 cup powdered sugar
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon raw or turbinado sugar

For the nuts:

Preheat oven to 250 degrees.

In a medium bowl, combine the sugars, Kashmiri Garam Masala, and salt. In another medium bowl, whisk the egg whites until airy, frothy, and light peaks form. Fold the nuts into the egg white until they are completely coated. Add the spice blend and stir with a spatula until the nuts are evenly coated.

Spread the nuts in a single layer on a lightly oiled foil-lined baking sheet, using a spatula to scrape out any extra spices left in the bowl. Bake for 45 to 50 minutes, stirring several times during baking to coat the nuts well.Remove from the oven and let cool completely. If not using immediately, transfer to an airtight container; the nuts will keep for up to 2 weeks.

For the cookies:

Preheat oven to 350 degrees.

In a stand mixer using the paddle attachment, mix butter and sugar together until smooth. Add vanilla and mix well.

In a separate bowl, sift together the flour, salt, and baking powder. Add the dry mixture to the butter and sugar, mixing just until combined. Fold in chopped nuts.

Using a small ice cream scoop, scoop cookies and roll them in the turbinado sugar and place on an ungreased cookie sheet. Flatten the top of the cookie, and press a whole spiced nut on top of cookie.

Bake at 350 degrees until the cookies are pale and golden brown, about 12-15 minutes.