Pecan Shortbread Cookies

 

Ingredients

2 cups raw pecans

¼ cup coconut flour

½ teaspoon sea salt

2/3 cup maple syrup

½ teaspoon ground cloves

½ teaspoon ground cinnamon

(Whilst the combination of ground clove and cinnamon gives the cookies an autumn flavour, I substituted them with cardamon powder for this batch for a Indian festive taste)

Chopped pecans for garnishing

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Method

Preheat oven to 170 C.

Place the pecans in a food processor and pulse until the nuts are finely ground.

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Add the coconut flour and salt and pulse to combine.

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Add maple syrup and pulse until the dough starts to come together. If needed, add a little more maple syrup.

Divide the dough into 18 – 20 portions. Make a ball and gently flatten the dough. Place a piece of the chopped pecan on top and gently press it in.

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Place them in a baking tray lined with parchment paper and bake for about 10 minutes until the cookies dry on top.

Cool completely before serving.

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One Comment Add yours

  1. Sita Mani says:

    Have tried it and very good!!

    Liked by 1 person

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