Pecan Shortbread Cookies
Deliciously nutty and subtly sweet, these almond pecan shortbread cookies are a delightful treat to enjoy with a cup of tea or coffee. The combination of almond flour, toasted pecans, and a touch of honey creates a rich, buttery flavor that pairs perfectly with the satisfying crunch of each bite. Easy to make and even easier to enjoy, these cookies are sure to become a favorite in your household.
— Constant Cookbook
Ingredients
- 2 ½ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 cup pecans, toasted and chopped
- 5 tablespoons agave nectar or honey
- ½ cup salted butter, melted or vegan shortening , melted
- 1 tablespoon vanilla extract
Instructions
- In a large bowl combine almond flour, salt, baking soda, and pecans
- In a small bowl, mix honey, butter, and vanilla
- Mix wet ingredients into dry
- Place dough in center of a piece of parchment paper
- Form into a log approximately 2½ -inches in diameter
- Place in freezer for one hour, until firm, unwrap and cut into ⅛-inch thick slices
- Place slices on a parchment paper lined baking sheet
- Bake at 350°F until lightly golden, 7-10 minutes
- Cool for 1 hour
- Serve
Yield
Makes 24 cookies
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