Pecan Shortbread Cookies
These cookies are so good my friend Elizabeth tells me they’re addictive. Go ahead, bake these buttery treats and see for yourself.
Pecan Shortbread Cookies
2½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 cup pecans, toasted and chopped
5 tablespoons agave nectar
½ cup salted butter, melted
1 tablespoon vanilla extract
2½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 cup pecans, toasted and chopped
5 tablespoons agave nectar
½ cup salted butter, melted
1 tablespoon vanilla extract
- In a large bowl combine almond flour, salt, baking soda and pecans
- In a smaller bowl, mix together agave, butter and vanilla
- Mix wet ingredients into dry
- Place dough in the center of a large piece of parchment paper and roll the dough into a large 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 lined baking sheet
- Bake at 350° until lightly golden, 7-10 minutes
- Cool and serve
Makes 24 cookies
Enjoy these gluten-free pecan shortbread cookies!
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Subscribe by Email to elanaspantry.com:Posted on May 8, 2007 in desserts by Elana
you might also like: Orange Heart Cookies
or Cranberry Chocolate Biscotti
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