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1
Preheat oven to 475F.
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2
In a food processor combine powdered sugar, 1 1/3 cups pecans, and flour.
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3
Process until the nuts become fully incorporated and are almost flour-like in consistency.
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4
Scrape down sides if necessary.
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5
Add egg white, apricot jam, and espresso shot into flour mixture.
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6
Blend until all liquids are thoroughly incorporated and mixture forms a loose, dough-like mass.
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7
Remove nut dough from processor bowl, coat with a dusting of confectioners' sugar, wrap tightly with plastic wrap, and refrigerate until thoroughly cooled, about 30 minutes.
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8
Divide nut dough into four equal pieces.
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9
Form each dough segment into 5 to 6-inch cylinders and roll in remaining 1 1/3 cups chopped pecans to coat surface.
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10
Roll nut-coated cylinders into 8 to 10-inch long ropes (no smaller than 1 inch in diameter) and cut crosswise into four equal baton pieces about 2 to 2 1/2 inches long.
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11
Place each baton on a parchment-lined or greased cookie sheet and refrigerate for 1 hour or until dry.
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12
Bake the baton cookies for 10 minutes or just until they begin to brown lightly.
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13
If batons begin to crack on the surface remove all from oven and allow to cool completely before serving or storing.
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14
Store in an airtight container for up to 3 days.
