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Pecan Shortbread Cookies
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Servings
24
cookies
Ingredients
2½
cups
blanched almond flour (not almond meal)
¼
teaspoon
celtic sea salt
¼
teaspoon
baking soda
1
cup
pecans
, toasted and chopped
5
tablespoons
honey
or
agave nectar
½
cup
salted butter
or
palm 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
Prep Time
10
minutes
mins
Freeze Time
1
hour
hour
Cook Time
7
minutes
mins
Total Time
1
hour
hr
17
minutes
mins
Cook Mode
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Equipment
Large Bowl
Parchment Paper
Baking Sheet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!