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Mexican Wedding Cookies
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Servings
16
cookies
Ingredients
1½
cups
blanched almond flour (not almond meal)
⅛
teaspoon
celtic sea salt
⅛
teaspoon
baking soda
2
tablespoons
palm shortening
2
tablespoons
honey
1
teaspoon
vanilla extract
½
cup
pecans
,
toasted and chopped
½
cup
powdered
coconut sugar
Instructions
In a
food processor
combine almond flour, salt, and baking soda
Pulse in shortening, honey, and vanilla
Mix in pecans by hand
Using a
1 tablespoon ice cream scoop
, scoop dough out in scant tablespoons
Use your hands to form cookies into balls, pressing very firmly
Bake at 350°F for 7-10 minutes
Remove from oven and allow to cool for 20 minutes
Dip cookies into powdered coconut sugar
Serve
Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Total Time
17
minutes
mins
Cook Mode
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Equipment
Food Processor
1 Tablespoon Ice Cream Scoop
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!